Spicy BBQ Chicken Noodles

Ingredients

Chicken boneless: 1/2 kg

Cabbage chopped: 1 flower

Noodles: 1 packet

Lemon: 2

Capsicum chopped: 2

Carrot chopped: 2

Sugar: 1 tsp

Sesame oil: 1 tsp

Ginger garlic paste: 1 tbsp

Chicken tikka masala: 2 tbsp

Soya sauce: 2 tbsp

White vinegar: 2 tbsp

Oil: as required

Salt: to taste

Method

Boil 1 packet noodles in water and add 2 tbsp oil. When noodles turn soft strain it and cool it and grease it. Take chicken and add 2 tbsp chicken tikka, 1 tbsp ginger garlic paste, salt to taste and lemon to coat and fry it in frying pan till it turns golden brown.In awoke, heat 2 tbsp oil and add 2 chopped carrot, 2 capsicum chopped and 1 chopped cabbage to stir fry.

Now Add 2 tbsp soya sauce, 2 tbsp vinegar, salt to taste, 1 tsp sugar and add chicken in it. Pour 1 tsp sesame oil from top and serve hot.

spicy Chicken Satay with Peanut Sauce( Thai Recipes)

INGREDIENTS
1/2 cup lime juice
1/3 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
4 cloves garlic, minced
1/4 teaspoon ground red pepper
3 boneless skinless chicken breast halves (about 1-1/4 pounds)
18 bamboo skewers (10 to 12 inches long)
1/4 cup chunky or creamy peanut butter
1/4 cup thick unsweetened coconut milk* or Thick Coconut Milk Substitute (recipe)
1/4 cup finely chopped onion
1 teaspoon paprika
1 tablespoon finely chopped fresh cilantro
*Coconut milk separates in the can, with thick cream (consistency may be soft like yogurt or firm like shortening) floating to the top over thin, watery milk. Spoon thick cream from top after opening can. If less than 1/4 cup, make up difference with remaining coconut milk.

PREPARATION:

Stir lime juice, soy sauce, brown sugar, garlic and red pepper in medium bowl until sugar dissolves. Set 1/3 cup marinade aside in cup.
Slice chicken lengthwise into 1/3-inch-thick strips. Add to remaining marinade in bowl and stir to coat evenly.
Cover and set aside at room temperature 30 minutes or cover and refrigerate up to 12 hours.
Cover skewers with cold water. Soak 20 minutes to prevent them from burning; drain.
Place peanut butter in medium bowl. Stir in 1/3 cup reserved marinade, 1 tablespoon at a time, until smooth. Stir in coconut milk, onion and paprika. Transfer sauce to small serving bowl; set aside.
Drain chicken; discard marinade. Weave 1 or 2 slices chicken onto each skewer.
Grill skewers over hot coals or broil 2 to 3 minutes per side or until chicken is no longer pink in center. Transfer to serving platter.
Sprinkle sauce with cilantro; serve with skewers. Garnish as desired.

Home Made crispy KFC Chicken

4 chicken leg quarters
3/4 cup flour
1 tablespoon salt
1 tablespoon pepper
1 1/2 teaspoons paprika

1. Preheat oven to 375 degrees Fahrenheit.
2. Cut chicken into 8 pieces(4 legs and 4 thighs).
3. In a zip lock bag mix all dry ingredients.
4. Moisten chicken.
5. Put one or two pieces of chicken at a time into the bag and shake well.
6. Then put chicken pieces on an oiled pan. Use Canola or Peanut oil so your chicken will not stick.
7. Bake approximately 40-50 minutes until chicken is done. Half way through baking spoon oil from pan on chicken to brown properly.

Tandoori juicy Lamb chops

Ingredients:-

Lamb chops ——- 1kg yogurt ——- 1 cup Salt ——- To taste Red chilli ——- 2 tsps crushed Black salt ——- 1 tsp Poppy seeds ——- 2 tsps make a paste Mango powder (amchur) ——- 2 tsps Vegetable oil ——- 200gms(1 1/2 cups) Green chilies ——- 8-10 make a paste Ginger Paste ——- 1 tsps Garlic Paste ——- 1 tsps Tomato ——- 1/2 kg make a paste   Onions ——- 2-3 medium make a paste

        Direction:

• Clean all the fat from chops and wash them. Then mix all the above
• ingredients and oil in the yogurt, mix well and marinate chops for at least 5 hours.
• Now chops are ready to cook. you can cook them in a grill or in a frying pan. Just put little bit of oil in the frying pan on low heat.
• Then put all the chops on it and cover with lid. After 5-6 minutes change their side and put the lid back on.
• Let them cook for an other 10 minutes then put in a plate and garnish with green coriander.
• serve with chutney or sauce.

Baked Italian tender steak recipe

Ingredients:-

• 1 kg —- Round steak (1inch thick)
• ½ —- clove Garlic
• ¾ cup —- Flour:
• 3 tbsp —- cooking oil
• 170 gm —- tomato paste
• 1.5 cup —- Water
• 1 dash Pepper
• 1 —- small Bay leaf
• ¾ tsp —- Podina
• ¾ tsp —- Sugar
• 1 —- large Onion, sliced
• 1 —- green Pepper: cut into ring

Food preparation:

1. Cut steak into serving pieces. Rub with garlic, sprinkle with salt & pepper.
2. Pound flour into steak.
3. Heat oil in large split, brown steak on both sides.
4. Remove meat, place in casserole.
5. Pour off fat from skillet, mix tomato paste, water and seasoning, heat in same skillet.
6. Arrange onion and green pepper over meat.
7. Pour tomato mixture overall.
8. Cover tightly with lid or aluminum foil, bake at 175 C for 2 hours.

Special Kafta Kabab Recipe By FUN N COOKING

INGREDIENTS

• MINCED BEEF
  1/2 kg


• GARLIC
  4 cloves


• SALT
  1tsp


• ONION CHOPPED
  3


• CHOPPED FRESH PARSLEY
  1/2bunch


• CORIANDER POWDER
  1tsp


• CUMIN SEEDS
  1/2 tsp


• ALL SPICE POWDER
  1tsp


• RED CHILI CRUSHED
  1tsp


• GINGER
  1tsp


• BLACK PEPPER POWDER
  1/2 tsp

Method:-

In a bowl mix together 1/2 kg mince, 4 cloves of Garlic, 1 tsp Salt , 3 chopped Onions, 1/2 bunch of parsley chopped, 1 tsp Coriander powder, 1/2 tsp Cumin seeds, 1 tsp All spice powder, 1 tsp Crushed red chili, 1 tsp Ginger and 1/2 tsp Black pepper powder. Mix well and chop again in chopper. Soak shahslik   sticks in water for 30 minutes. Make small balls from the mince mixture and thread on the  shashlik sticks. Refrigerate for 30 minutes and the fry in a grill pan or frying pan with oil.

Itar Time Recipe: Reshmi Kabab

Ingredients:

kababs Fresh Beef Mince 1 kg Salt to taste 1,1/2 tsp Red Chilli Powder 1 cup Green Coriander 2 Green Chillies  chopped 1 cup green onions 1 Egg Oil to fry 2 Breads curry 4 Tomatos chopped  or 1 Can of Diced Tomatoes 1,1/2 tsp Kalongi  8 kari pata leaves Salt to taste Red chillie powder to taste Oil

Preparation:

Mix all the spices and green corriander and green chillies, bread and eggs in the beef mince and make kabab in the shape of seekh kababs.And then fry them. Curry: Either boil the tomatoes and when tender blend it or use the caned diced tomatoes. and then in a small pan add oil and put the tomotoes in it along with all the other ingredients.  Let it cook for sometimes till the oil is separated. Then in a serving dish put the kababs and pour the curry on it. To garnish sprinkle Dhania finely chopped.

Delicious Mexican Baked Fish fun N cooking

 

Ingredients

1 1/2 pounds cod
1 cup salsa
1/2 cup roughly shredded corn chips
1 avocado - peeled, bumpy and sliced
1 cup grated sharp Cheddar cheese
1/4 cup sour cream

Method:

Preheat oven to 400 F well before cooking. Evenly oil one 8x12 inch baking tray.
Wash fish fillets under chilly water, and stroke dry with napkins. Lay fillets alongside in the already done baking tray. Pour the salsa over the top, and dust consistently with the grated cheese. Top with the grated corn chips.
Bake, opened, in the preheated oven for 14 minutes, or until fish is opaque and comes off with a fork. You can serve this dish topped with cubed avocado and with sour cream.

Special meat Galouti Kebab fun N Cooking

Ingredients:

1 kg lamb meat minced

3 tblsp ginger garlic paste
1 tblsp butter
3 tbsps raw papaya paste
1 tsp red chilli powder
1/4 tsp garam masala powder
1/2 cup chana dal, slightly roasted
Very thinly chopped onions
Salt to taste
Oil for frying the kababs

Method:

• Mix all the ingredients very well with the minced meat and refrigerate for two hours
• Now make small patties of the mix and deep fry.
• Serve the Galouti Kebab hot with onion rings and mint chutney.

         BY cookngqueen

juicy Roast lemon chicken with pea puree and chorizo Fun N Cooking

Ingredient 

2 chicken thighs, skin on
1 tbsp lemon juice
1 tbsp olive oil
1 tsp dried oregano
salt and pepper
1 pkt chorizo slices (approx 125g)
2 lemon wedges
2 sprigs of mint for serving

Pea Puree
300g frozen peas
1 tbs mint leaves
1 tbsp butter, sliced
1 garlic clove, minced
2 tbsp grated parmesan

METHOD
1. Heat over to 200 degrees celcius.
2. Place lemon juice, olive oil, oregano, salt and pepper in a ziploc bag, marinate for 45 minutes if possible.
3. Bake for 45minutes or until golden and cooked through.
4. Add lemon wedges and chorizo for last 10 minutes, until chorizo is crisp and lemon warm.

1. Cooke peas in salted water for 2 minutes, drain, reserving 1/2 cup of cooking water and 3 tbsp of peas.
2. To make puree, place remaining peas in a food processor with the mint, butter, garlic, parmesan, salt and pepper.
3. Puree, adding cooking water by tablespoonful until the nix is light and creamy.

BY COOKING QUEEN

Fun N Cooking Special FRIED CHICKEN

         

       INGREDIENTS

• Chicken large pieces with skin & bone 1kg
• Ajinomoto 1 1/2 tsp
• Meat tenderizer powder 1tsp
• Worcestershire sacue 1tsp
• Black pepper 1tsp
• Chilli sauce 2tbsp
• Cornflour 2tbsp
• Salt 1/4tsp
• MARINATE OVER NIGHT
• 
  
• BATTER:
• Paprika 1tsp
• White pepper 1tsp
• Chilli sauce 1tbsp
• Flour 6-8tsp
• Cornflour 2tbsp
• Baking powder 1tsp
• Salt to taste
• Ajinomoto 1tsp
• Chilled Water as required
• (mix all and add water make thick batter)
• 
  
• 
  
• COATING:
• Corn flakes 1cup
• Chips 1cup
• Bread crumbs 1cup
• Mix & Grinding all (not in powdered form)
• 
  
• Oil for frying

    METHOD  

1. Steam merinated chicken for 10 minuts 
2. Dip in better then coat well in coating now deep fry when half done put out from oil and keep on paper
3. For thick coating again dip in better and coat in prepared coating now. fry again.
4. Serve with chilli sauce and ketchup and fries

                                                            by COOKING QUEEN

Fun N Cooking CHICKEN NUGGETS

         

   INGREDIENTS

• Chicken boneless (chopped) 1/2 kg
• Oil (for deep frying) as required
• Black pepper 1/2 tsp
• Garlic paste 1 tsp
• Salt 1 tsp
• Onion (small and chopped) 1
• Plain flour 1/2 cup
• Bread crumbs 1 cup
• Egg 1

2   COOKING DIRECTIONS

1. Add chicken pieces in a pot.
2. Add garlic paste, black pepper and salt in it.
3. Also add onion in it and mix well.
4. Add this meat mixture in chopper to mince it.
5. Put in fridge for a while.
6. Make small nugget shapes from the meat.
7. Coat them in plain flour.
8. Beat an egg.
9. Dip in egg and then coat in bread crumbs.
10. Heat some oil in a pan.
11. Deep fry the nuggets.

       BY COOKINGQUEEN

Delicious SHAWARMA Fun N Cooking

     
                    INGREDIENTS

• Chicken breast (boneless) 1/2 kg
• Clove (grinded) 1 tsp
• Black pepper (grinded) 1tsp
• White pepper (grinded) 1 tsp
• Cinnamon (grinded, daar cheeni) 1 tsp
• Green cardamom (grinded) 1/2 tsp
• Salt 1 tbsp
• Garlic 2 tbsp
• White cumin seeds 1 tsp
• Lemon juice (as required)

2   COOKING DIRECTIONS

1. Take the meat pieces and cover with plastic.
2. Beat it with a roling pin, beat to flatten the meat.
3. Pour 2 tbsp lemon juice in a tray.
4. Chop the pickled cucumber.
5. Then add a pinch of clove & white cumin in the tray & mix.
6. Add a pinch of cinnamon, black pepper & green cardamom in above mix.
7. Add a pinch of white pepper, salt & garlic-paste in the above mix.
8. Now place the meat pieces in the tray.
9. Add 2 tbsp lemon juice, on the meat pieces now.
10. Then again sprinkle a pinch of each spice in the tray.
11. Marinate the meat for 24 hours.
12. Take a baking tray, cover it with foil.
13. Oil the foil and put meat pieces and pour some oil on them too.
14. Put it in oven for 20 minutes.
15. Add yogurt sauce as base on pita bread.
16. Then add chicken, tomatoes, green chilies, lettuce, cucumber and chili sauce.
17. Roll the bread, and serve it. 

              BY COOKINGQUEEN

FNC special BEHARI KABAB Fun N Cooking

                     

          Ingredient

• One kg. undercut
• 60 grs. garlic
• 100 grs. raw papaya
• 120 grs. cooking oil
• 60 grs ginger
• 10 grs. red chili pa
• 10 grs. garam masala

(whole hot spices and salt to taste)
Method :  
Cut the meat into thin slices and flatten them with a flat knife. Grind ginger, garlic and raw papaya into fine paste. Grind the hot spices and mix with paste and cooking oil and rub meat well with it. Put it in a refrigerator for 8 hours for marinating meat. Put the meat on skewers and barbeque over charcoal fire.  

CHICKEN SAJJI FUN N COOKING

Ingredient  1 whole chicken salt 5 to 6 tablespoon black pepper 1 to 2teaspoon lemonjuice 4 to5 table spoon chat masala 3 to 4 table spoon  oven temp 300 to 400 centigrade

Method                                                                                                                       First of all wash the whole chicken and take salt and apply on it very well in all directions then freez it over night then next day dip the chicken in water to rinse of the salt very well then marinate it with lemon juice, black pepper and chat masala and keep it for 2 hours then heat the oven and bake it until both sides are brown apply oil on both sides. Now ur chicken saji is ready to eat with salad n raita.(yummmyyyyy)