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.

Butter Chicken Pratha Roll

Ingredients

Chicken 1/2 kg

Fresh cream 1/2 packet

Red chili crushed 1 tsp

Black pepper crushed 1 tsp

Raw papaya paste 1 tsp

Butter 1 tbsp

Oil 2 tbsp

Salt to taste

Parathay 6 to 8

For salad:

Onion 2

Lemon 2

Green chilies chopped 4

Mint chopped 1/2 bunch

Salt to taste

Method

For salad in a bowl add 2 sliced onion, 2 lemon juice, salt to taste, 1/2 bunch mint chopped and 4 green chilies chopped to mix. Salad is ready. Wash 1/2 kg chicken and add in bowl with 1 tsp papaya paste, 1 tbsp ginger garlic paste and salt to taste to mix. Now cook chicken in wok till water dries. Then add 1/2 packet fresh cream, 1 tsp red chili crushed. 1 tsp black pepper crushed, 1 tbsp butter with 2 tbsp oil to cook.Now place paratha and put chicken mixture in center with onion salad and roll it.

Butter chicken roll is ready.

Fried Tandoori Fish

Ingredients:
Carp (fillet, cubed) 250 gram
Tandoori masla (packet) 1 tsp
Lemon jucie 1 tsp
Ginger/ garlic paste 1 tbsp
Yogurt 1 tbsp
Corn flour ½ cup
Oil for frying
Method:
Mix lemon juice, ginger/ garlic paste, tandoori masla and yogurt in a bowl marinate fish piece in it and refrigerate for ½ on hour. Then warm oil in a fry pan; coat fish piece with conr flour and fry till golden on both sides

Server fish with ginger and lemon juice dressing

To prepare ginger and lemon juice dressing mix ¼ cup mayonnaise, ½ tbsp lemon juice, ½ tsp crushed black pepper, 1 tbsp chopped fresh coriander in a bowl

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.

Home Made McDonald’s Big Mac

Sauce

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 tablespoons french salad dressing
1/2 tablespoon sweet relish
2 teaspooons dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

The Rest

1 regular sized sesame seed bun
1 regular sized plain bun
2 beef patties (2 ounces each flattened to bun size)
2 tablespoons Big Mac sauce
2 teaspoons reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 cup shredded lettuce

To make the sauce, mix together all the ingredients about one hour before using.

To assemble:

Discard the crown half of the regular bun, retaining the heel. Toast both sides of the heel and the “inner” sides of the sesame bun. Cook the two-all-beef-patties just like regular burgers. After the bun parts are toasted, put 1 tablespoon of sauce on each of the heels (toasted side). Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra “heel”, the middle bun, place two pickle slices on top of the lettuce. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

Eid ul Adha Cooking:Fry Lamb meat

1 kg —- Boneless or with bones Lamb ( cut into small pieces ) 2 —— medium size onions (sliced) 8 —— green chilies 2 tbsp —— ginger (chopped) 2 tsp —— coriander powder 6 —— cloves garlic (chopped) 2 —— tomatoes (chopped) 1 —— Cinnamon stick 5 —— Cloves 5 —— Cardamom 4 tsp —— fennel seeds 20 —— black peppercorns 1/2 tsp —— turmeric powder 1/2 tsp —— red chili powder 1 tsp —— mustard seeds 3-4 —— curry leaves Lemon juice and chaat masala ( Optional )

Very special and spicy Fry Lamb Meat recipe for Eid Al-Adha dinner

Method:-

1. Marinate Lamb with, green chilies, ginger garlic, turmeric powder, salt and red chili powder.
2. Grind cinnamon, cardamoms, cloves, black peppercorns and fennel seeds to make smooth powder.
3. Put the marinated Lamb in pressure cooker and cook it until meat become soft.
4. In a separately pan add the above ground spice powder with water and let it cook for 15
   mins.
5. Now heat oil in a separate pan and roast mustard seeds and fry chopped onions
   until soft and pinkish brown, Add curry leaves in it till become light brown.
6. Now add the cooked Meat and tomato and cook till gravy becomes.
7. Sprinkle lemon juice on top and serve hot.
8. Chaat masala can also be spread for spicy taste.
9. Can be eaten with Chapati or without it or with rice.

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.

Sweet & sour meat loaf

Ingredients:-

• 750 gm —- ground beef
• 1 cup —- dry bread crumbs
• 1 tsp —- salt
• ¼ tsp —- ground black pepper
• 2 —- eggs
• 1 tsp —- dry minced onion
• 150 gm —- canned tomato sauce
• 1 tbsp —- brown sugar
• 2 tbsp —- vinegar
• ½ cup —- granulated sugar
• 2 tsp —- prepared mustard

Food preparation:

1. Pre heat oven to 175 degree C. in a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes an half of the can of tomato sauce.
2. Mix together well and place into a 5X9 inch loaf pan.
3. Push the meat loaf down into the pan forming a well for the sauce around all the edges.
4. Bake at 175 degree C for 40 minutes.
5. Meanwhile, in a small sauced pan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar and mustard.
6. Bring to a boil and remove from heat. After meat loaf has cooked for 40 minutes.
7. Remove from oven and pour sauce over the top of the meat loaf.
8. Return to oven and bake at 175 degree C for 20 more minutes.
9. Let’s sit 5 minute before from pan.

Spicy chicken soup

Ingredients:-

3 tbsp ——– oil 2 tbsp ——– Thai red curry paste Half ——– Large onion, thinly sliced 2 ——– Clove garlic, crushed 1 tsp ——– Chopped fresh ginger Half tsp ——– Freshly ground black pepper 40 gms ——– Fresh mushroom, sliced 15 gms ——– Lime leaves 15 gms ——– lemon grass 175 gms ——– diced chicken 1 litre ——– Chicken stock 75 gms ——– Bean sprouts Half cup ——– Lemon juice 10 gms ——– Chopped coriander Salt to taste

Method:-

1. Heat oil in sauce pan and sauté onion, garlic and ginger until onion
   become soft.
2. Add chicken, Thai curry paste, lemon grass, lime leaves and mushrooms and stir for 30 seconds.
3. Add chicken stock and the remaining ingredients except coriander and bring to a boil. Adjust seasoning.
4. Reduce heat and cook for five minutes.
5. garnish with coriander and Serve hot

Yummi Vegetable soup

                                    

Ingredients

• 1/2 cup chopped french beans.
• 2 tbsps peas.
• 1 potato.
• 1/2 cup chopped  carrrots.
• 1 small tomato.
• 1 small onion(finely chopped)
• 1 tsp butter.
• finely chopped corriander and 2 tsps jeera powder for garnishing.
• salt.
• 3 tbsps sweet corn.
• Black pepper powder as per taste.

Directions

1. Boil, potato,carrots, peas, french beans, tomato and little salt.
2. Grind them.
3. Heat butter ,add onions,saute till onions translucent.
4. Add grinded vegetables ,mix it,add water and sweet corn.
5. Cook on medium heat,till soup slightly thick.
6. Transfer in serving bowl, sprinkle jeera powder and corriander leaves.
7. Serve hot with bread rolls.