Spinach with mince (Palak Qeema)

Chicken Bread

Ingredients:

Dough:

For Chicken filled bread

• Maida (2 cups)
• Milk (1/4 cup bit warm)
• Yeast (1 table spoon)
• Salt (1 tea spoon)
• Sugar (1 table spoon)
• Oil (6 to 7 table spoon)
• Warm water (as required )

How to make a dough

1. First add salt, sugar and yeast in maida & mixed it well.
2. Now add oil in batches stir it well
3. Than add milk, mixed with your hands
4. Try to bind the mixture with the help of adding warm water
5. Knead it smoothly
6. Now covered your bowl with foil paper or ceiling wrap for 1 hour
7. After 1 hour knead again smoothly than rest again for 30 minutes.

Chicken Filling :

For Chicken filled bread

• shredded chicken (1 and a half cup)
• Milk (1/4 kg or 1 cup)
• Maida (1/4 cup)
• Butter (20 to 25 grm)
• Chopped capsicum (2 to 3 table spoon)
• Chopped Onions (Same as capsicum)
• Parsley / Hara dhania (half to half bunch)
• Salt (1 tea spoon)
• Black pepper (1 tea spoon)

Method of Chicken filling:

1. First add butter in your pan with medium to low flame
2. When the butter completely melt add Onions mixed it well till the onions turn to soft texture
3. Now add some wheat flour and stir it well for 2 minutes
4. After that add your milk on a very low flame and stir it well till the all lumps vanished
5. Here we add our salt and pepper plus our shredded chicken and mixed it well
6. Last not least add the capsicum and hara dhniya (parsley) mix all togeather
7. Turn your flame off now its able to use when it's come to room temperature.

Assembling:

• Knead your dough again till the all bubbles vanished
• Now make a ball of your dough
• Cut it into two section (for couple of batch)
• Roll the 1 half of dough and add the filling in the middle, then cut the sides of the dough to do the binding, start from  left to right placing the cut strips one on the other til the end and pinch the end part to seal it.
• Grease the tray lightly, place the stuffed bread on it, brush it with egg wash, sprinkle the sesame seeds.
•  Preheat the oven to 180 digree
• Place the tray in the oven and bake for 15 to 20 minutes or till gets golden on the top.

Quick bread pizza

INGREDIANTS:

Chicken (cutted into small cubes)

Ginger garlic paste

Salt

Red crushed chilies

Bread slices (toasted from one side)

Capsicum  (finely chopped)

Onions (finely chopped)

Mozarella cheese

Pizza sauce (home made)

Method:

FRYING  OF CHICKEN:

 Take a pan turn the flame to medium add some oil then add chicken and fry it till the colour is changed.

 Add ginger garlic paste,salt,red crushed chilies and stir it then turn the stove off.

TOPPING OF BREAD:

Take a bread and split the pizza sauce on it then add chicken on the same bread.

 Add onions,capsicum,mozarella cheese and for garlishing add tiny amount of red crushed chilies,add some capsicum on the same bread.

Repeat this process again for making other bread pizza.

FINAL PREPARATION OF BREAD PIZZA:

 After the whole process now put the bread pizza in a microwave almost for 2 to 3 minutes inorder to melt the cheese.

 Then take it out from the microwave and put it on the frying pan for 1 minue to give it a firm look.

 Now it is ready to serve.

Turnip (mashed) Shaljum ki bhujiya

Dal fry (dhaba style)

Ingredients:

Daal fry... (In dhaba style)

• Mash ki Daal (1 Mug Soak for an hour)
• Oil (Half cup)
• Ginger / Garlic paste (1 full table spoon)
• Salt (1 tea spoon)
• Red chili powder (1 tea spoon)
• Turmeric  powder (half to half tea spoon)
• Cumin seeds / Zeera (One table spoon)
• Chicken cube (Single cube)
• Black pepper (8 to 10)
• Cloves / long (4 to 5)
• Black cardamom / Bari ilaichiyaan (1 to 2)
• Tomatoes slice (3 to 4)
• Onions cut in sliced finely (1 giant size)
• Ginger (cut in Julian)
• Green bullet chilies (3 to 4 )
• fresh coriander / hara dhania (half bunch)

Method: For boiling Pulse / Daal

1. Fill your pan with water and add your soaked mash ki daal .
2. Now add ginger / garlic paste , Salt and Red chili powder and leave it for 10 minutes on medium flame.
3. Now drain the water and here it's ready to use in your gravy.

Method of gravy:

1. Take oil in your pan on medium flame and add onions, fry till near to golden.
2. Now add your spices like ginger / garlic paste, salt, red chili powder, turmeric powder, cumin seeds / zeera and all garam masala with a tiny amount of water mixed it well than add chicken cube.
3. When see the oil on surface add your tomatoes with half cup of water an covered your pan on low flame for around 5 to 7 minutes.
4. After that remove the cover stir it well till the all excess water dried.
5. Now add your ginger slices and bullet chilies  and mix it well
6. Here add your boil Mash ki daal with half to half cup of water.
7. Simmer for 8 to 10 minutes after that add your fresh coriander / hara dhania and the rest green chilies
8. Again simmer for 3 to 5 minutes
9. Ready to serve with Chapati or naan (according to your taste)

peas with mince

Lasagne

INGREDIENTS

Oil
Lasagne sheet full pack (boil in a salted water)
Pizza sauce(home made)
Milk (2 mugs)
Cheddar cheese (1 Pack)
Mozzarella cheese (1 pack)
Whole flour (Mehdey ka ata)  (2 tea spoon)
Oregano (crushed or powdered)
Butter (30 gm)
Salt and white pepper (half tea spoon of salt and half            tea spoon of white pepper)
Chicken (minced less than half kg)
Capsicum (finely chopped)
Onions  (finely chopped)
Tomatoes (finely chopped)
Tomato paste (2 table spoon)
Tomato ketchup (2 table spoon)
Garlic paste (1 tea spoon)
Salt (1 and a half tea spoon)
Red crushed chillies (half tea spoon)
For topping another finely chopped capsicum
Bread crum   
method
                                                             

CHICKEN  FILLED  PREPARATION:

Take a pan and add 1 tea spoon oil and then add onion.
 Fry the onions on low flame for 3 to 4 minutes add garlic paste and at the same time add chicken which is minced and stir it for 2 to 3 minutes till the chicken minced which you have added changes its colour.
After that the colour is changed then add the spices
Add salt and red crushed chilies stir it then add tomato paste add a small amount of water stir it and then cover the pan for 2 to 3 minutes on a low flame.
 After removing the cover add chopped tomatoes and stir it and then again cover the pan for 5 minutes on a low flame.
 After that remove the cover from pan and add ketchup then add finely chopped capsicum stir it add oregano powder and also add little amount of crushed oregano and stir it for 2 to 3 minutes and then turn off the flame.

 

WHITE   SAUCE   PREPARATION:

 Take another pan and then first of all add butter on low flame so that the butter is melted then add whole flour and stir it.
 After 2 minutes while stirring it start adding a small amount of milk into it in order to mix it then again add some milk into it and stir it.
 When the bubbles on the side of the pan will be seen then turn the flame off.
 After turning the flame off then add cheddar cheese stir it and add mozzarella cheese and then add salt and white pepper also add oregano and stir it.

FINAL  LASAGNE  PREPARATION:

 Take a dish and first of all add white sauce into it so that the sheet of lasagne will not stick on the dish.
 On the white sauce add some chicken filling material.
 As the white sauce and chicken filling material is already present on the dish so then take a sheet of lasagne and place it on the material.
 Place another sheet onto it in such a way that it should not overlap with other one.
 Then split the pizza sauce slowly on the whole lasagne sheet present in the dish.
 Then again add chicken filling and add white sauce on the lasagne sheet so that the whole lasagne sheet is filled and fully covered with the material repeat this process one more time.
 For covering and topping add cheddar cheese and mozzarella cheese on it add some bread crum for giving it a crispy look and for decoration add some capsicum and oregano.
 Now finally it’s ready to bake.

potato filled cutlets

Ingredients:

• Oil ( 1 table spoon)
• Potatoes (boil in a salted water)
• Araroth (1 bowl)
• Salt (2 table spoon)
• Mattar (green beans) ( half kg )
• Channey ki daal (split Bengal gram) (half bowl)
• Garlic paste (1 tea spoon)
• Red crushed chilies (1tea spoon)
• Turmeric powder (half tea spoon)

METHOD:

1. First of all take a pan add some water and add split bengal gram into it then leave it to boil.
2. \Add green beans , garlic paste, salt,red crushed chilies,turmeric powder into the same pan on low flame stir it and leave it to boil till the mixture is dried.
3. Take the boiled potatoes in another bowl add salt and smash it with hands then add araroth
   Inorder for filling take the potato and give it a shape of kabab then add the mixture of split bengal gram and bind it. Repeat this process again for making another potato kabab .
4. Then take a pan and add almost 1 table spoon oil.
5. Add the kababs into the pan inorder to fry.
6. Almost give one minute to each side to give it a shallow fry look.

Namkeen Gosht (salty meat)

Ingredients:

• Meat piece (Adley ka gosht)
• Oil (1 dish spoon)
• Garlic paste (1 and half Tb spoon)
• Ginger powder (half tea spoon)
• Salt (1 tea spoon)
• Red chili powder (half tea spoon)
• Turmeric powder (half to half tea spoon)
• Dhania powder (1 tea spoon)
• Kali mich sabbat (6 to 8)
• Long (4 to 6)
• Dar cheni (1 normal size)
• Potatoes french fries (half kg)
• Capsicum (1 normal size)

 Method: 

1. Heat the oil on medium flame than add all spices with a tiny amount of water
2. Add your meat & stir it well on low flame
3. when the oil come on surface add 2 glass of water, covered your pan
4. Check after 15 min & change the direction of your meat piece
5. when the all water dried ,oil on surface then add your french fries as well capsicum
6. stir for 2 mins, simmer on low flame for 2 to 3 minutes
7. Serve hot with chapati or boil rice.

Badaami Chicken

Ingredients

⦁ Chicken (1 kg)
⦁ Oil (Half Mug)
⦁ Onion (2 large in size)
⦁ Yougart (1/4 kg)
⦁ Cream (1/4 kg)
⦁ Almonds (1/4 cup powder form)
⦁ Almond (20 fully boiled peel of )
⦁ Zeera (1tea spoon) & choti ilaichiyan(10 to 12) (fully granded)
⦁ Ginger/garlic paste (1 & half tea spoon)
⦁ Salt (1 & half tea spoon)
⦁ Red chilli powder (1 tea spoon)
⦁ Green chillies (8 to 10)

Method:

1. First take your oil in your Pan & add Onions, stir for 2 minutes & take your onions out & blend it with yougart
2. Now add chicken in your pan & stir it well till the chicken turn to white.
3. Now add the Ginger/garlic paste & all spices with a tiny amount of water ,give 5 to 7 minutes to cook untill your appers on surface
4. Now add the paste of onion/yougart (which you blend together)
5. Now covered your pan for more 5 to 7 minutes with midium to low flame
6. Than add the powder foam Almonds, mixed it well then add a granded masala of zeera & choti ilaichiyan, stir it well till oil completely appear on surface
7. Now add the cream , mixed it well than add your green chillies & boiled almonds
8. Simmer on low flame for 2 to 3 minutes
9. Serve hot with chappati/Nan according to your taste.

Flat bean seeds with mince

INGREDIANTS:

Oil (half mug)
Beef mince
Sem k beej (flat bean seeds)(peel offed)
Onion (1 big ) (cutted into slices)
Tomatoes (3 medium size) (cutted into slices)
Ginger (cutted into slices)
Green chilies (3 to 4) (cutted into slices)
Yogurt (half bowl)
Ginger garlic paste (1 and a half table spoon)
Salt ( 1 tea spoon)
Red chili powder (1 tea spoon)
Tumeric powder (half tea spoon)

               Method:

 Take a pan turn the stove on and turn the flame to medium then add half mug oil after that add onions and fry it.
 Add ginger garlic paste, salt, red chili powder, turmeric powder and add half cup of water into the same  pan  stir it for 2 to 3 minutes.
 Then add beef mince and stir it well in the mixture for 3 to 4 minutes.
 As the oil in the pan comes over the  surface then add tomatoes stir it and cover the pan  for 5 to 7 minutes and turn the flame from medium to low.
 After 5 to 7 minutes remove the cover and stir it then add yogurt stir the mixture and cover the pan for 10  minutes.
 After 10 minutes stir the mixture again.
 Then by having a complete texture the dish is ready to being served.

Potatoes with peas (Allo mattar)

Brinjal with mince (bengan qeema)

beetroot with chicken (chukkander chicken)

Potato with mince (Allo Qeema)

For full recipe

Naughty boy

Green chillies with mince ( Hari mirch qeema)

Bar b q rice

Bar.b.q Rolls

Ingrediants:

• Oil (1 table spoon)
• Chicken (half kg)
• Yogurt (one fourth kg)
• Tikka masala (3 table spoon)
• Hot sauce (2 table spoon)
• Soya sauce (2 table spoon)
• Ginger powder (half tea spoon)
• Ginger garlic paste (1 table spoon)
• Mayonnaise
• Salt (2 pinch)
• Black pepper ( half tea spoon)
• Garlic paste (half tea spoon)
• Water
• Crum
• Eggs (2)
• Roll sheets
• Coal

Method:

MARINATION OF CHICKEN:
First of all add ginger garlic paste,tikka masala and yogurt in chicken and then mix it well.
Add ginger powder then add hot sauce and soya sauce in chicken and again mix it so that the mixture is marinated.
Leave the mixture for 30 to 35 minutes.

PREPARATION OF GARLIC MAYO:
Add garlic paste ,salt ,black pepper into mayonnaise and mix it well add small amount of water into it and then again mix it.

MIXTURE OF EGG FOR COATING:
Take two eggs in a bowl and mix it add two pinch of salt and black pepper and then add soya sauce and garlic paste into it and mix it.

PREPARATION OF THE MIXTURE:
In starting take a pan and put it on low flame.
Add 1 table spoon oil into it and then add the marinated chicken stir it and then keep a cover on it for 2 to 3 minutes.
After removing the cover stir it until the mixture is dried.
Then give it a smoke of coal.

FILLING OF ROLLS:
Take a sheet of roll and now put the mixture of
Chicken filling on it.
Add mayo sauce on it and then roll it.
Now dip the roll into mixture of egg and in order to make it crispy dip the roll into bread crum.
Take a pan add some oil put it on a medium flame and place the bar.b.q rolls in the pan to fry.

liver kattakat

fried ladyfinger

Chopped Seasoning Mince (Kharey masaley ka qeema)

Ingrediants:

• Oil (half cup)
• Chicken minced meat (Qeema) (half kg)
• Onions (cutted in to slices 3)
• Tomato (3 to 4 cutted into slices)
• Green chilies (3 to 4 cutted into slices)
• Yogurt (half fourth)
• Ginger garlic paste (1 table spoon)
• Red crushed chilies (1 table spoon)
• Red chili powder (1 table spoon)
• Salt (1 table spoon)
• Turmeric powder ( 1 table spoon)
• Ginger ( finely chopped)
• Garlic ( finely chopped)
• Coriander seeds (sabut dhania) (finely crushed)
• Red chilies ( 4 to 5)
• Garam masala, kali mirch, elaichi, 4 to 5 longe.

METHOD:

1. Take a pan and add oil into it then put it in a medium flame.
   Add half onions into it and fry it.
2. Then add few spices like ginger garlic paste, red crushed chilies, red chili powder, turmeric powder, salt,coriander seeds (dhania),and all garam masala add small amount of water into it stir it and mix it.
3. And after few minutes as the oil in the pan come over the surface then add chicken minced meat stir it then cover the pan and put the pan at medium flame.
4. Then after 5 to 6 minutes add some more spices and for this add the remaining half onions,tomatoes,garlic,red chilies and then stir it and mix it well put the flame on low and cover the pan. After 2 to 3 minutes turn the flame on medium.
5. After 5 minutes stir the mixture and add yogurt as the oil comes over the surface add chopped ginger and green chilies stir it.
6. After having a complete texture so now the dish is ready to serve.

chicken samosey (chinese style)

Ingredients:

⦁ Chicken Mince (1 kg)
⦁ Cabbage (1/4 kg chopped)
⦁ Spring Onions (1/4 kg finely slanted sliced)
⦁ Carrots (1/4 kg gratted)
⦁ Ginger garlic paste (1& half tea spoon)
⦁ Salt (1 tb spoon)
⦁ Black pepper powder (1 tb spoon)
⦁ Chinese salt (1 & half tea spoon)
⦁ Oil (1 dish spoon for chicken filling)
⦁ Soya sause (2 dish spoon)
⦁ Hot sause (2 dish spoon)
⦁ Vineger (2 dish spoon)
⦁ Oil (for deep frying)
⦁ Samosa sheets (for wrapping)
⦁ Whole flour (paste form for binding)

Method:

1. First add oil in your pan on low flame
2. Than add mince and ginger garlic paste & stir it well until your mince turn to white
3. Now add your all vegetables & spices, mixed it well
4. Then add your all sauses together & covered your pan for 3 to 5 minutes with midium flame
5. Check after 5 mins if the all water dried , means it's done
6. Now wait till your chicken filling comes to a room temperature
7. Now wrap your samosa with the help of flour paste for best binding
8. Here it's ready for frying (deep fry for 3 to 4 minutes or untill it's turn to golden)
9. Now it's ready to serve with catchup/ chatni according to your taste

Chappan Kaddu with peas

Ingrediants:

Chappan Kaddu with peas

• Oil (half cup)
• Kaddu (cutted into slices) (half kg)
• Peas (mattar) ( half kg)
• Onions (1) (cutted into slices)
• Tomatoes (3) (cutted into slices)
• Green chilies (4 to 5) (cutted into slices)
• Ginger garlic paste (1 tea spoon)
• Salt (1 tea spoon)
• Red chili powder (1 tea spoon)
• Turmeric powder (half tea spoon)
• Zeera ( 1 tea spoon)

Method:

1. Take a pan and turn the flame on medium add half cup oil then add onions and stir it for 2 to 3 minutes.
   Then add ginger garlic paste,salt,red chili powder,turmeric powder,zeera and a half cup of water into the same pan and then stir it.
2. As the oil comes over the surface then add vegetables.
3. Add peas(mattar) stir it and add kaddu then stir it again after 3 to 4 miutes add half cup of water and turn the flame from medium to low cover the pan then leave it for about 5 to 7 minutes.
4. After 5 to 7 minutes remove the cover and stir it then add tomatoes stir it and turn the flame to medium then cover the pan again for 5 to 7 minutes.
5. After 5 to 7 minutes stir the whole mixture and add green chilies then cover the pan for 2 to 3 minutes.
6. As again the oil comes over the surface so now it’s ready to dish out then serve it.

Allo ka bhurta

Smoky Bar.b.q spaghetti

For full recipe of Smoky bar.b.q spaghetti