Roll each chicken piece in flour mixture. deep fry in hot oil for 10-15 minutes or until golden brown. Do try this Classic Chicken Broast recipe and don’t forget to share your experience with us!
Photo: Classic Chicken Broast
Prep Time:20 minutes + marination
Cook Time:20 minutes
Servings: 5
Difficulty Level: Easy
Ingredients
1 kg chicken
2 cups cold water
1/2 cup plain flour
1/2 cup cornflour
2 tbsp chili sauce
2 tbsp soy sauce
1 tbsp ginger garlic paste
1 tbsp red pepper, crushed
1 tsp black pepper, crushed
1 tsp brown sugar
1 tsp salt
oil for frying
Directions:
Put chicken pieces in a large bowl.
Add chili sauce, soy sauce, red pepper, brown sugar, black pepper, salt, ginger garlic paste and chinese salt.
Mix well.
Mariante for 1 hour.
In a shallow dish, combine corn flour and flour.
Roll each chicken piece in flour mixture.
Then dip chicken in Cold water.
Again roll in flour mixture.
Then deep fry in hot oil for 10-15 minutes or until golden brown.
Remove from the oil and drain on paper towel.
Classic Chicken Broast is ready to serve. ENJOY!!
Serve with coleslaw and french fries.
If you like Classic Chicken Broast recipe and make it then let me know your feedback by commenting below.
Chicken Pakora is a famous snack of Pakistani cuisine and every one like to eat it. In this recipe key ingredient of pakora is chicken chunks. Its a most wonderful recipe as a snacks with easy effort to make in Ramadan and tea party.
Photo: Crunchy Chicken Pakora recipe
These Chicken pakoras have good crispy, salty taste and texture. Always great to have in all seasons. Serve these Crunchy Chicken pakoras to your guests and get appreciation.
Photo: Crunchy Chicken Pakora
Check it out the Crunchy Chicken Pakora recipe here!!
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 5
Difficulty Level: Easy
Ingredients
16 small chunks of chicken breast
1 large onion
1 inch a piece of ginger
1 clove garlic
2 jalapeño pepper
1 teaspoon lemon juice
2 teaspoon plan yogurt
1/2 cup gram flour (besan)
1/4 cup rice flour
2 tablespoon cornflour
a pinch of baking soda
1/2 teaspoon red chilli flakes
salt to taste
Directions:
Step 1
Place yogurt, onion, ginger, garlic, lemon juice and jalapeño pepper in a blender. Blend until fine.
Step 2
Take it out in a mixing bowl. Add chicken, red chili and salt. Mix well.
Step 3
Marinate the chicken for 1 hour to blend flavors.
Step 4
Now add gram-flour, rice flour, and cornflour and little water in the batter. Batter should be thin as honey.
Step 5
Heat oil in a deep pan over medium heat. Fry chicken pieces under low heat to a medium brown.
Step 6
Remove from the oil and drain on paper towel to drain excess oil. Crunchy Chicken Pakora is ready to serve.
Serve hot with ketchup or mint chutney.
Enjoy it as an appetizer or snack.
If you like Crunchy Chicken Pakora Recipe and make it then let me know your feedback by commenting below.
Goodbye to restaurant style pizzas, I really mean it…I can’t tell you how often I get asked to make pizza at home.
Quick and Easy Mince Pizza
Quick and Easy Mince Pizza
I made this pizza last night for a quick dinner. I had been roaming around with the recipe for making the perfect pizza for so long and the thought of topping the pizza crust with minced triggered me last night all of a sudden. I had no other choice but to execute my idea.
When it came to top the pizza crust, I went a little overboard and made ground chicken sauce.Topped the crust with the ground chicken and then with veggies, olives generously sprinkled mozzarella cheese and herbs and baked it in the oven for 30 minutes. For the entire 30 minutes, I literally peeped into the oven window and enjoyed the amazing show of crust puffing up, ground chicken getting browned and the cheese getting melted, what a divine pleasure it was!!!
Each step I did with so much passion and waited so eagerly to have a bite of this pizza. As the pizza came out perfectly baked with a soft crust and the mince topping on it along with the melted golden cheese on it, the mere sight of it made me go wild. I screamed out of joy and I burned my tongue out of greed!
Quick and Easy Mince PizzaQuick and Easy Mince PizzaQuick and Easy Mince PizzaQuick and Easy Mince PizzaQuick and Easy Mince Pizza
For this recipe I used pre-made pizza base, sauce and toppings.The fresh and juicy taste of fried mince, Italian pizza sauce, and vegetables are really an awesome treat for your tongue. Make a try and enjoy the original taste:-)
fried mince
Do try it. It’s a quick meal with most ingredients from the cupboard. My family really like it. It’s homemade pizza, so women are going to like it. It’s topped with ground chicken sauce, so men are going to love it. It has cheese on it, so kids are going to enjoy it of course in a messy way. After finishing up the pizza, everyone is going to go wild!!!
Good with minced lamb, too.
Bismillah, let’s begin!
Check it out the Easy Mince Pizza Recipe and printable version below!
Quick and Easy Mince Pizza Recipe
This Easy Mince Pizza Recipe is for all those who want to prepare pizza at home but have not tried yet because making dough is not a quick process.It will reward you with infallible pizzas every time.
For Mince
500 gm chicken mince
6 mushrooms (thinly sliced)
1 medium onion (chopped)
1 teaspoon ginger garlic paste
2 green chilies (minced)
1 tablespoon cooking oil
1 teaspoon crushed red chili
1/2 teaspoon oregano
1/2 teaspoon dried basil
1/4 teaspoon rosemary (optional)
salt to taste
For Pizza Filling & Topping
1 large ball of premade pizza dough
1-1/2 cup cooked chiken mince
1 cup pizza sauce
1/2 cup cheddar cheese
1/2 cup Mozzarella cheese
1 small onion (thinly sliced)
1 small capsicum (thinly sliced)
1 small tomato (deseeded & thinly sliced)
4 olives (thinly sliced)
1 teaspoon herb seasoning
2 pinch oregano
Start making the mince by heating some oil in a pan over medium heat.
Then saute onion and cook for 3-4 minutes until translucent.
Now add ginger-garlic paste and cook for a minute without browning, then add the minced meat and green chilies.
Cook and stir well for few minutes or until lightly browned.
Season with salt, pepper, basil and rosemary.
Add mushrooms and cook for 5 minutes or until all water dries up and mince is cooked thoroughly.
Roll out the dough in the circle or a desired shape (I use my deep dish pizza pan, 3×12″ ), Pushing gently until fairly thin and prick the dough all over with a fork.
Spread on the sauce almost to the edges and sprinkle on the oregano.
Top generously with the shredded cheddar cheese, chicken mince, arrange some onion and pepper, tomato slices, olives over it.
Grate on Mozzarella to taste and sprinkle herb seasoning then place in the oven to bake for 30 minutes, or until the crust is puffy, crisp and slightly blistered.
Take out of oven, let sit for a few minutes, then slice, sprinkle with red pepper flakes and serve warm.
Serving Suggestions: So easy, and delicious with a glass of fresh lemonade.
I have also posted Lunch Box Pizzaswhich is another easiest & tastiest version of making Pizza. Do check it out as well.
[
Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.
[divide icon=”circle”]
Happy Pizza Making!!
If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.
If there’s one dish I could live off for the rest of my life it would have to be Kabab’s. So many different possibilities and such a vast array of flavors, Kebabs are one of the most delicious foods of all time.I love experimenting with different flavors for kabab’s and today I’ve got for you a tasty Tawa Kabab that’s super easy and I’m also going to share my secret to a moist and juicy Kabab!!
Photo: Tawa Kabab Recipe
I’ve made these kabab’s on the Griddle Pan but you could also broil it in the oven if you wish. These kabab is a nice combination of chicken mince, raw papaya, fried onion and spices.This tawa kebab recipe is fast and fabulous—and sure to satisfy any palate!!
They’re easy and always a crowd pleaser. I used papaya and fried onion in this tawa kabab recipe which make the kabab’s very moist, juicy and flavorful. Also I marinated these kabab’s for just a couple of hours and they still came out really flavorful. You can use any meat beef, mutton or lamb of your choice and you can make them spicy or non spicy according to your preference.I love the sizzle when the Kabab touches the hot pan. 😛
Tawa Kabab’s on Griddle
The sizzling sound in the frying pan and the aroma that surrounds while making tawa kabab is sensational. AND the taste…delightful! These kabab’s will definitely become the new favorite appetizer in your family.
Photo: Tawa Kabab Recipe
I will not write any more praises about these tawa kababs and will let you make them and believe for yourself. Try my tawa kabab recipe nd you’ll never ever have a dry flavorless kebab again. 🙂
Check it out the Tawa Kabab Recipe and printable version below!!
Tawa Kabab
The sizzling sound in the frying pan and the aroma that surrounds while making tawa kabab is sensational. AND the taste…delightful! These kabab’s will definitely become the new favorite appetizer in your family.
500 gm chicken mince
4 tablespoon fried and ground onion
3 tablespoon cooking oil
1 tablespoon ginger garlic paste
1 tablespoon raw papaya
1 tablespoon red chili (crushed)
1 tablespoon whole coriander (crushed)
1 tablespoon cumin seeds (roasted and crushed)
1/2 teaspoon garam masala powder
Salt to taste
Directions
In a small pan, dry roast cumin seeds, coriander seeds and red chilli. Let it cool and grind.
Put chicken mince in a mixing bowl. Add fried onion,green chilies, ginger garlic paste, raw papaya, garam masala, salt and grinded masala. Mix until well combined.
Leave it for 20 minutes to blend flavors. Then shape into seekh kababs.
Refrigerate for 1 hour or until set.
Now heat oil on a griddle (tawa) over medium heat.
Put kabab on the griddle (tawa). Fry kabab on each side for 2-3 minutes or until they turn golden.
When done, give them smoke of charcoal. Take it out in a serving platter. Tawa Kabab is ready to serve. ENJOY!!
Serving Suggestions: 1.You can served these kababs in a tortilla wrap or chapati with some green chutney. 2.Serve with naan and raita.
Recipe Note’s:
While mixing chicken mince, make sure it’s completely drained of water or else it will cause problems later while making the kebab.
For a healthy and lighter version, these kababs can also be baked.
You can prepare the kababs and place them in the fridge to fry when needed.
You can even fry them and wrap them in aluminium foil to warm up later and they taste good.
You can grill or BBQ them as well.
If you like this Tawa Kabab Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.
This Chocolate Tea Biscuit Rolls recipe is a kid and adult favorite. Chocolate covered Marie biscuits that are served with tea or coffee and used as a small snack. They are so good. Must try this Chocolate and Tea Biscuit Rolls recipe and give your feedback by commenting below.
Rainbow Tikka rice is a layered rice dish in which different colour of rice layered with chicken tikka, eggs, green peas, tomato ketchup and spicy green chutney. This is an excellent rice dish to entertain and impress your guests and children. Its really yummy, healthy and rather cheap to make. My family always love this Rainbow Tikka rice recipe.
For variety, substitute chicken with shrimp, ground beef, any type of veggies. Must try this Rainbow Tikka Rice recipe and don’t forget to share your experience with us!!
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 5
Difficulty Level: Medium
Ingredients
For Chicken Tikka
500 gm boneless chicken, cut into small pieces
1/2 cup plain yogurt
1 onion, finely chopped
2 tomatoes, make a smooth paste
4 tablespoon tikka masala
2 tablespoon cooking oil
salt to taste
a piece of coal to give dum
For Green Chutney
1 cup fresh coriander leaves
1/2 cup mint leaves
1 teaspoon ginger paste
1 tomato
3 green chillies
2 tablespoon lemon juice
2 tablespoon plain yogurt
1/2 teaspoon cumin seeds, roasted and crushed
salt according to taste
For Tikka Rice:
500 gm long grain rice
2 eggs,boiled and sliced
3/4 cup chicken stock or as required
2 tablespoon cooking
For Yellow Rice Layer
2 boiled eggs,chopped
yellow food color
For Green Rice Layer
1/2 cup green peas, boiled
green chutney as required
green food color
For Red Rice Layer
1 cup tomato ketchup
red food color, optional
Directions:
Step 1
Soaked rice in water for 30 minutes. Then boiled in salted water.
Step 2
Strained. Divided into 3 parts and keep aside.
Step 3
Heat oil in a pan over medium high heat. Add onion and cook for 5 minutes or until lightly browned.
Step 4
Add ginger garlic paste. Saute for 1 minute then add chicken.
Step 5
Cook and stir chicken on high heat for 15 minutes or until no longer pink.
Step 6
Add tikka masala and salt. Cook and stir well.
Step 7
Now add tomatoes cook for 10 minutes or until oil separates.
Step 8
Add yogurt. Cook more 5 minutes or until all water dries and oil comes on top.
Step 9
Remove from the heat and give coal dum.
Step 10
Place green chutney ingredients in a blender or food processor. Process until smooth. Take it out in a small bowl and keep aside.
Step 11
In a bowl, mix together the one portion of boiled rice, chopped eggs and yellow food color. Keep aside.
Step 12
In another bowl, mix together the second portion of rice, green chutney, green peas and green food color (optional).
Step 13
In another bowl, mix together the 3rd part of rice, tomato ketchup and red food color (optional).
Step 14
Take a large bowl, greased with oil. Then put egg slices on the bottom of the bowl. Cover with yellow rice.
Step 15
Drizzle small amount of chicken stock over it. Press well and layer with chicken.
Step 16
Then cover with red rice. Again press well.
Step 17
Layer with green rice. Sprinkle remaining stock and press well.
Step 18
Cover with an aluminium foil.
Step 19
Bake at 180 degree C, in the preheated oven for 15 minutes or until done.
Step 20
Let it cool for 15 minutes.
Step 21
Carefully, invert on a flat dish. Delicious Rainbow Tikka Rice is ready to serve. ENJOY!!
Serving Suggestions:
Serve hot with raita or any chutney.
If you like Rainbow Tikka Rice recipe and make it then let me know your feedback by commenting below.
Orange Fiesta is a cool, refreshing drink to serve at Parties. This drink is made with orange juice, soda water, mint, and lemon juice. A fresh fruity treat for everyone. Enjoy.
Bring a completely new scrumptious flavor in lentils and vegetables. And put a hearty smile your family’s face with great tasting vegetables and lentils on week days. Give it a try!!
Photo: Aloo Channa Pulao Recipe
Channa Pulao is always my favorite.I have made it many times but this time I wanted to try it with Potatoes ( My fav veggie) and it came so good.
I do remember my khala (anty) who would make fabulous chana pulao along with potatoes. Well, while making this aloo chana pulao recipe and writing this post i do remember the aroma and taste still lingering in my mind of her pulao. Her dishes was always cooked to perfection and the taste of the pulao was just heavenly.
Photo: Aloo Channa Pulao Recipe
Though I make chana biryani often this [highlight]chana pulao[/highlight] is always my quick fix whenever I am pressed for time. Do try this Aloo Channa Pulao recipe. I had it Korma, mint raita and salad.It was a satisfying lunch.
Photo: Aloo Channa Pulao Recipe
Note’s:
For the chana pulao obviously you have to first cook the [highlight]chickpeas(kabuli channa)[/highlight].
if you have leftover boiled chickpeas than these too can be added.
The pulao has to be made with basmati rice and desi ghee or else something will be a little amiss if you do not use basmati rice and ghee. This is pretty easy pulao, great to put in your kids lunch box. If you pre cook the chana the previous day itself, then you don’t have to worry about anything. It can be made in minutes.
If you are diet conscious you can add olive or sesame oil.
This could be also quick fix forlunch box for office going people or students, since less cutting work. You can pack this with cucumber or vegetable raita. Check it out the Aloo Channa Pulao recipe and printable version below!!
Aloo Channa Pulao
Bring a completely new scrumptious flavor in lentils and vegetables. And put a hearty smile your family’s face with great tasting vegetables and lentils on week days. Do try this Aloo Channa Pulao Recipe, your family will love it.
2 cups basmati rice
1 cup chickpeas (white channa)
2 onion (thinly sliced)
2 potatoes (cubed)
2 bay leaves
4 cloves
5 black pepper pods
3 cinnamon stick
1 black cardamom
3 green chilies (thinly sliced)
4 tablespoon clarified butter or ghee
1 teaspoon ginger garlic paste
salt to taste
3-1/2 cups water or chicken stock
For Garnishing
Fresh coriander leaves (chopped)
Directions
Wash rice with few changes of water and soak them for 30 minutes. Keep aside.
Heat oil in a heavy bottom skillet over medium heat.
Add the cloves, cinnamon, cardamom, black pepper and bay leaves.
Now add the sliced onions, sliced green chilli and also the ginger garlic paste.
Saute them until the raw flavor fades.
Now add the Potato cubes and the boiled channa.
Stir well.
Cook for 5-6 minutes or until potatoes are tender.
Add rice and lightly stir.
Now add the salt and water.
Mix well and allow the rice to cook for 10 minutes or until done.
Cover with a lid and put on low flame.
After 10 minutes, turn the heat off.
Fluff the rice and dish it out.
Garnish with the coriander leaves. Aloo Channa Pulao is ready to serve.
Serving Suggestions: Serve with Mint Raita and salad.
If you like this Aloo Channa Pulao Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.
Punjabi Style Sweet Warqi Roti _ tasty and yummy. Try this Sweet Warqi Roti recipe. It’s a Lunch box recipe for kids also i am sure your kids will like it!!
Photo: Sweet Warqi Roti Recipe
Check it out the Sweet Warqi Roti Recipe and printable version here!!
Sweet Warqi Roti Recipe
1-1/2 cup plain flour
4 tablespoon caster sugar
4 tablespoon ghee or clarified butter
3 tablespoon cashew nuts
3 tablespoon chopped almonds
1 teaspoon cardamom Powder
saffron few strands
few silver warq
milk for kneading the dough
Method
Sieve flour and add all ingredients except sliver warq.
Knead to a fairly soft dough. Keep for 1/2 an hour.
Make small balls roll them put ghee and fold it over into a semi circle.
Put more ghee over the upper surface and fold.
Then fold length wise press it with fingers and roll into a round circle and cook on tawa.
Remove cover with warq. Sweet Warqi Roti is ready to serve. Enjoy!
Serving Suggestions: Serve with whipped cream, butter or tea.
Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.
Remove stems, wash and finely chop the green chiles.
Step 3
Wash, separate cilantro leaves and finely chop them.
Step 4
Boil the potato in enough water till it turns soft.
Step 5
Cool the potato to room temperature and peel the potato.
Step 6
Roughly chop the boiled potato.
Step 7
In a sauce pot, add half a cup of water and chopped carrot.
Step 8
Boil till the carrot turns soft, add the frozen or fresh green peas and remove from heat.
Step 9
Strain the carrots and peas if necessary and cool them to room temperature.
Step 10
Heat quarter tsp of oil in a pan, add ginger garlic paste and green chilies.
Step 11
When raw smell of the ginger garlic paste is gone after a few seconds, remove from heat, cool the mixture a bit and add garam masala to the pot.
Step 12
In a mixing bowl, add boiled potato, carrot, peas, above spice mixture, cilantro and salt.
Step 13
Mash the mixture with help of a masher into paste.
Step 14
Leave some of the peas and carrots pieces intact.
Step 15
Divide the mixture into around 5 equal portions.
Step 16
Take a wide bowl full of water.
Step 17
Chop the edges off of the bread slices.
Step 18
Damp a muslin cloth and cover one bread slice at a time with the cloth.
Step 19
Dip the covered bread slice in the water for a second and remove.
Step 20
Squeeze the bread slice wrapped in muslin clothe between the palms to remove excess water.
Step 21
Take each portion of the mixed vegetable stuffing and place it on the damp bread slice.
Step 22
Roll one side of the damp bread slice over the stuffing till it touches the opposite side and pinch with wet fingers to seal the edges.
Step 23
Repeat the same with remaining bread slices and the stuffing.
Step 24
Roll each stuffed bread roll in bread crumbs and keep aside.
Step 25
Heat oil in a small pan on medium heat, slowly place the stuffed bread rolls into hot oil.
Step 26
Fry the bread rolls on both sides till they turn dark golden brown in color.
Step 27
Remove the bread rolls onto absorbent paper. Mixed Vegetable Bread rolls are ready to serve.
[/tab] [tab]
Serve with chili sauce or ketchup.
[/tab] [/tabs]
If you like Mixed Vegetable Bread Rolls Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Mixed Vegetable Bread Rolls, do share with us and we would be glad to give it a try.
Light and flaky shortbread, flavored with cardamom and vanilla will just melt away in your mouth!
Nankhatai (Eggless Buttery Cookies)
Nankhatai (Eggless Buttery Cookies)
Nan Khatai is a popular sweet snack which is equally liked by kids as well as elders. I am a huge fan of these nan khatais. It’s the NanKhatai recipe you would want when you suddenly crave for cookies.
Does this recipe rings a bell? Khasta nankhatais from your favorite bakery shop – so what does Khasta mean? Khasta means light and flaky and Nankhatai is referred to as a shortbread or biscuits. This is super easy fail proof recipe that has been tested and tried many times in my kitchen.
Nan Khatai are simple to make if you ask me.Nothing complicated and no fancy ingredients. No baking soda and baking powder added in this recipe. Does this make you walk away from the recipe? Please wait and learn the secret to these khasta nankhatai recipe. Secret to these flaky nankhatai is the amount of ghee/butter that goes in them. No water or milk is added to this recipe.
Bake these goodies for 12- 15 minutes. Depending on the oven, cooking time may vary. Unlike other cookies, nankhatais will not brown up and when taken out of the oven they will still be soft and gooey.
No worries, allow them to sit for 5-10 minutes on the counter and they will become firm. When completely cooled, store in an airtight container and enjoy with your evening tea!!
This Nan khatai Cookies Recipe especially for all those who are new in baking. These cookies prepare easily and serve with afternoon tea. Do try it!!
Check it out the Nankhatai (Eggless Buttery Cookies Recipe and printable version here!!
Nankhatai (Eggless Buttery Cookies)
Light and flaky Indian shortbread, flavored with cardamom and vanilla will just melt away in your mouth!
1-1/4 cup plain flour
1/4 cup semolina (fine sooji)
3/4 cup butter or ghee (should be at room temperature not melted)
1/2 cup +1 tablespoon superfine Sugar
1 teaspoon Vanilla
a pinch of Cardamom Powder
few almonds (pistachios and cashew nuts, for sprinkling)
Assemble all the ingredients.
Cream the butter and sugar till it turns fluffy.
Stir in the vanilla, flour and sooji. Make smooth dough of this mixture.
Stir in the vanilla and cardamom powder.
Knead a soft dough. Butter or ghee is the secret to light/flaky (khasta) nankhatai’s.
Roll the dough into a big circle.
Roll out medium sized balls and put a almond or cashew nut on the top of each piece.
(One way is to use a cookie cutter and cut out the nan khatais.
Other way and the original way to shape nan khatais is to take a small dough ball in your hand.)
Preheat oven at 150 degree C.
Place nankhatai cookies on a greased baking tray.
Bake in the preheated oven for 12-15 minutes.
Remove from oven and place on the counter and allow them to cool.
They will still be soft when you remove the tray from oven.
NanKhatai is ready to serve. ENJOY!!
Recipe Note’s: Once cooled store in an air tight container. These cookies stays good for about 2 weeks.
Serving Suggestions: Serve with tea.
Put your own spin on it. And lemme know how it turns out by sharing a picture on Instagram, Facebook (Recipestable) or Twitter with this hashtag #Recipestable so I can see how lovely yours turn out.
Happy Baking!!
If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.
An easy biryani with simple ingredients. This egg biryani recipe prepared with boiled eggs, spices and basmati rice that is cooked on dum and garnished with mint and coriander leaves.
Photo: Egg Biryani
It makes a perfect Sunday meal with raita and curry. This is the most easy and best Egg Biryani recipe i have tried.
Photo: Egg Biryani
Egg Biryani is prepared with eggs, fragrant rice and spices. A delicious and flavorful rice affair, and unlike other biryani preparations, it doesn’t take longer time to cook. Its a once pot meal with a good source of protein from eggs. Try this Indian Egg Biryani Recipe and share you experience with us!!
Check it out the Egg Biryani Recipe here!!
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6
Difficulty Level: Easy
Ingredients
1 kg rice
12 hard boiled eggs
2 small onions
1 cup yogurt
4 tomatoes
6-8 green chilies
2 bay leaves
1 tbsp red chili powder
1 tsp coriander powder
1 tsp turmeric powder
5 cloves
5 cardamom
3 green cardamom
8-10 black pepper
1 tsp cumin seeds
1 inch cinnamon stick
1 tsp gram masala powder
1 tsp ginger paste
1 tsp garlic paste
1 tbsp lemon juice
Salt to taste
Directions
Step 1
Wash rice and soak at least 30-40 minutes.
Step 2
Fry onions until golden brown. Remove all the onions and place on absorbent paper.
Step 3
Shell the boil eggs and give for long cuts on the white portion of each egg without separating it.
Step 4
Heat oil in a pot, add bay leaves, cardamom, cinnamon stick, cumin seeds, cloves, black pepper, red chili powder, coriander powder, turmeric powder, ginger paste, garlic paste, salt, lemon juice, green chilies, green cardamon, yogurt, and sliced tomatoes.
Step 5
Cook until done and oil start to separate.
Step 6
Now add boiled eggs into gravy and mix well until the eggs get coated with the spices.
Step 7
Remove the eggs and set aside.
Step 8
1 liter water add into gravy and boil the gravy now add soak rice and cook over a medium heat until the rice is tender and water is absorbed.
Step 9
Sprinkle gram masala powder over it. Add eggs and mix well. Delicious Egg biryani is ready to serve.
Serve hot with raita, green salad, and thinly sliced onions.
If you like egg Biryani Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Indian Egg Biryani, do share with us and we would be glad to give it a try.
This Egg Pulao recipe is just perfect for egg lovers like me. Its a very quick recipe. I enjoy a lot when I make this dish.
Photo: Egg Pulao Recipe
This is not only great casual home cooking recipe but also serves as a great main dish for parties. Serve this for your next party or get together and your guests will be amazed by this simple yet aromatic treat.
In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft then add tomatoes. Cook until softened, stirring continuously, while it cooks.
Step 2
Add ginger-garlic paste and saute for 2 minutes.
Step 3
Add a little water (about 1/8 cup).
Step 4
Add all the powdered spices and fry for 2 minutes.
Step 5
Add coconut milk and stir well.
Step 6
Add peas ,coriander and salt, just enough for the mixture and the rice.
Step 7
Add 2 1/2 cups of water and Stir once.
Step 8
Bring to a boil and Strain the rice.
Step 9
Add to the boiling pot and Cook, partially covered, until all the water has been absorbed by the rice. Reduce heat to a simmer.
Step 10
Add potatoes and eggs on top. Cover and cook for 10 minutes. Egg Pulao is ready to serve.
[/tab] [tab]
Serve hot with salad, yogurt.
[/tab] [/tabs]
If you like Egg Pulao Recipe and make it then let me know your feedback by commenting below.
Love burger ? OR Want to try some new veggie burgers? Today, I’m sharing an easy to make chatpata aloo tikki burger recipe with you.
If you’re craving a tangy or chatpata veggie burger — one that you can really sink your teeth into — then you’ve come to the right place, my friend. No dull and tasteless burger here. There are so many famous street foods in Lahore that are amazingly delicious, mouthwatering, but they are mostly unhealthy. I love eating healthy, but burgers is one of my guilty pleasures. So you know I’m going to take advantage of this lol 😛
Photo: Chatpata Aloo Tikki Burger Recipe
This is a very [highlight]healthy and nutritious burger[/highlight] recipe, ideal for the vegetarians or for those who want to create a quick lunch meal as just takes your 25-30 minutes. It is popular in both elders and young one’s enjoy it with any type of dip which gives you a perfect taste.
Let’s start making this amazing burger!. Ready ?
Photo: Chatpata Aloo Tikki Burger Recipe
Check it out the Chatpata Aloo Tikki Burger Recipe and printable version below!!
Chatpata Aloo Tikki Burger
Love burger ? Today, I’m sharing an easy to make chatpata aloo tikki burger recipe with you. Ideal for the vegetarians or for those who want to create a quick lunch meal as just takes your 25-30 minutes.
For Aloo Tikki
4 boiled potatoes (peeled and mashed)
2 eggs (lightly beaten)
1/2 cup bread crumbs
1/2 cup cheddar cheese (grated)
2 tablespoon mint leaves
2 tablespoon fresh coriander
1 teaspoon dry mango powder
1 teaspoon chopped green chili
1 teaspoon red chili flakes
1 teaspoon cumin powder
salt to taste
Oil for frying
For Aloo Tikki Burger
10 burger buns
5 tsp butter
1 cup tomato ketchup
1/2 cup green chutney
1/2 cup shredded cabbage
2 small onions (cut into rings.)
2 cucumber (thinly sliced)
2 to matoes (thinly sliced)
Directions
Put mashed potatoes in a large bowl. Add dry mango powder, cumin seeds, red chili, salt, green chili, mint and coriander leaves. Mix until well combined.
Make 10 balls out of the aloo mixture. Now stuff 1 teaspoon cheese on each potato ball and shape into a flat Patty(tikki).
Beat eggs in a small bowl and place bread crumbs in another shallow bowl. First dip each aloo tikki in the egg then coat with crumb mixture.
Heat oil in a nonstick pan over medium heat. Shallow fry aloo tikki for 1-2 minutes on each side or until golden brown. Transfer into a plate and keep warm.
Cut the buns from the center. Toast them with the little butter.
Put one teaspoon ketchup on one side of the burger bun and one teaspoon of green chutney on the other side.
Put a aloo tikki on it some sliced onions, cucumber, tomatoes and shredded cabbage. Cover it with the second part of the bun.
Press it down softly and insert a toothpick through the bun. Repeat this procedure with remaining buns and make all the burgers.Chatpata aloo Tikki Burger is ready to eat.
Serve with green chutney, ketchup and french fries.
I have also posted Chicken Roast Burger Recipe which is another quick version of making burgers. Do check it out as well.
[divider]
If you like this Chatpata Aloo Tikki Burger Recipe,Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.
Restaurant food made at home! Did you know it could be so easy? Chicken Fingers recipe is an easy to make finger food, made with chicken, seasoned bread crumbs, eggs and ranch dressing. These chicken fingers are crispy, crunchy and moist. You can prepare them as a snack or meal in 30 minutes and they are always a hit.
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 6
Ingredients
6 chicken fillets
2 eggs whites
1 packet bread crumbs
1/2 cup cornflour
2 tbsp white flour
2 tbsp soy sauce
2 tbsp vinegar
1 tbsp chicken cube white flour
1 tsp sugar
1 tsp black pepper, crushed
1/2 tsp baking powder
salt to taste
Oil for frying
Yield: 6 servings
Directions:
Rinse chicken fillets then cut into fingers.
Place chicken pieces into a large bowl.
Add cornflour, white flour, soy sauce, vinegar, chicken cube white flour and baking powder.
Mix well.
Season with salt and pepper.
Beat egg whites in a separate bowl.
Place bread crumbs in a shallow dish.
Dip chicken fingers in the egg whites then roll into the bread crumbs.
Deep fry chicken fingers for 10-12 minutes or until golden brown.
Take it from the oil and drain on an absorbent paper.
