Homemade Chicken Nuggets Recipe

Ingredients

1.       Bread 4 slices

2.       Chicken breast 500g

3.       Ginger garlic paste 1 TBS

4.       Soya sauce 1 TBS

5.       Black pepper powder ½ TSP

6.       Paprika powder ½ TSP

7.       Salt ½ TSP

8.       Cooking Oil ½ TBS

9.       Egg 1 medium

10.   Milk 1 TBS

11.   Cooking oil to frying (as require)

 

HOW TO COOK

Take 4 piece of bread, remove their hard sides. 

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Cut into pieces, and put into a grinder, put chicken also.

Add Ginger garlic paste 1 TBS, Soya sauce 1 TBS, Black pepper powder ½ TSP, Paprika powder ½ TSP, Salt ½ TSP mix and grind. (Don’t grind too much)

Put this on board and mix well sprint oil ½ TSP and mix. Layer on board and cut into cubes.

Put a egg into a bowl sprint a little amount of salt and black pepper on it and whisk it.

Now dip these cubes in egg and take out, and dip into bread crumbs and make a layer around cubes.

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Now you can refrigerate these cubes up to 2 months.

Now fry these on low flame until golden.

Delicious Chicken Nuggets are ready.

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Brown Rice Biryani

 
Brown Rice Biryani 

Ingredients

1.       Water

2.       Salt

3.       Rice 500g (soaked 30 mins and boiled 3/4^th done)

4.       Tomato sliced 3 medium

5.       Onion fried ½ cup

6.       Mint leaves chopped 1 cup

7.       Fresh coriander chopped 1 cup

8.       Dried plums 8-10

9.       Green chillies 3-4

10.   Cumin seed roasted and crushed ½ TBS

11.   Lemon juice 1 TBS

12.   Chicken mix boti 500g

13.   Red chili powder ½ TBS

14.   Coriander powder 1 TBS

15.   Turmeric powder ½ TSP

16.   Garam masala. 1 TSP

17.   Mace powder ¼ TSP

18.   Nutmeg powder ¼ TSP

19.   Chicken powder 2 TBS

20.   Black pepper corns 1/2TSP

21.   Black cardamom 1

22.   Cumin seed 1 TSP

23.   Cloves 3-4

24.   Bay leaves 1

25.   Cinnamon stick 2

26.   Star anise 1

27.   Ginger garlic paste 2 TBS

28.   Olive oil 3 TBS

29.   Kewra water 1 TBS

30.   Yellow food color ½ TBS

 

 Brown Rice Biryani 

HOW TO COOK

In a bowl add

Tomato sliced 3 medium, Onion fried ½ cup, Mint leaves chopped 1 cup, Fresh coriander chopped 1 cup, Dried plums 8-10, Green chillies 3-4, Cumin seed roasted and crushed ½ TBS, Lemon juice 1 TBS.

Mix well and set aside

Add 500 ml water in a deep pan, add chicken, add red chili powder ½ TSP, Coriander powder 1 TBS, Turmeric powder ½ TSP, Garam masala. 1 TSP, Mace powder ¼ TSP, Nutmeg powder ¼ TSP, Chicken powder 2 TBS, Black pepper corns 1/2 TSP, Black cardamom 1, Cumin seed 1 TSP, Cloves 3-4, Bay leaves 1, Cinnamon stick 2, Star anise 1, Ginger garlic paste 2 TBS, Olive oil 3 TBS

Mix well.  Bring to boil, cover partially and cook on medium flame for 10 mins

Cook on high flame approx. 1 cup water is lift.

Add a layer of already prepared tomato and onion mixture, add kewra water and food color.

Now add a layer of rice.

Cover and simmer on low flame 15-20 mins.

Delicious brown biryani is ready.

Brown Rice Biryani 

 

 

 

 

Vegetable Shashlik Sizzler Recipe

 

Ingredient

1.       Tomato ketchup 1/3 cup

2.       Hot sauce 3 TBS

3.       Vinegar 2 TBS

4.       Soy sauce 3 TBS

5.       Red chili crushed 1 TBS

6.       Black pepper powder 1 TBS

7.       Chicken powder 1 & ½ TBS

8.       Paprika powder 1/2 TBS

9.       Cooking oil 2 TBS

10.   Garlic chopped 1 & ½  TBS

11.   Ginger chopped 2 TBS

12.   Green chili crushed 2 TBS

13.   Green onion chopped ¼ cup

14.   Carrots chopped ¼ cup

15.   Peas ¼ cup

16.   Capsicum cut in cubes 1 cup and chopped  ¼ cup

17.   Salt

18.   Rice (Boiled) 200g

19.   Cauliflower florets 1 cup

20.   Mushrooms 1 cup

21.   Onion cut in cubes 1 cup and chopped ¼ cup

22.    Tomato cut in cubes and deseeded 1 cup

23.   Sugar 1 TSP

24.   Corn flour 1 & ½ TBS

 

 HOW TO COOK

SAUCE

Put in a bowl Tomato ketchup 1/3 cup, Hot sauce 3 TBS, Vinegar 2 TBS, Soy sauce 3 TBS, Red chili crushed 1 TBS, Black pepper powder 1 TBS, Chicken powder 1 & ½ TBS and  Paprika powder 1/2 TBS and mix well and set aside.

VEGETABLE FRIED RICE

Put 2 TBS cooking oil in vegetable frying pan

Add Garlic chopped 1 TBS, Ginger chopped ½ TBS, Green chili crushed 1 TBS, Green onion chopped ¼ cup,  fry these for I min and add Carrots chopped ¼ cup, Peas ¼ cup, cook 2-3 mins add Capsicum chopped  ¼ cup, Salt 1/4 TSP and add 2-3 TBS of already prepared sauce and green onion leaves 2 TBS and fry well now add Rice (Boiled) 200g and fry 1 min. Set aside.

 

STIR-FRIED VEGETABLES

 Put 2 TBS cooking oil, add garlic chopped 1TBS, ginger ½ TBS,  SAUTE for one min. add cauliflower and mushrooms mix well and cook 4-5 mins. Add onion cubes 1 cup, tomato cubes 1 cup, capsicum cubes 1 cup, sugar 1 TSP and salt ½ TSP. mix well and fry 1-2 mins. Add prepared sauce 2-3 TBS, STIR fry on high flame 1-2 mins. Set aside.

 

SHASHLIK SAUCE

Put 1-2 TBS cooking oil in a pan,  add garlic 1 & ½ TBS chopped, green chili chopped 1 TBS,  mix and fry. Add onion chopped ¼ cup, mix well and SAUTE until translucent. Add remaining prepared sauce. Take water 1 & ½ cup  in a separate bowl add salt ¼ TSP and corn flour 1 & ½ TBS. mix and whisked well and add in sauce.  Cook until bubbles. Mix and whisked between until thick. Shashlik sauce is ready.

 

Heat cast iron sizzler pan, put butter 1 TBS, put cabbage leave on side and put fried rice on these, put on other side vegetables,  layer the shashlik sauce on vegetable.

 

Its ready to serve. Serve  3-4

BBQ Spicy Grilled Fish Recipe

 

 

Ingredients

1.       Rahu fish. 1 & ½ kg

2.       Water as required

3.       Vinegar 3 TBS

4.       Salt 2 TSP

5.       Yogurt ¼ cup

6.       Garlic 10-12 cloves

7.       Ginger 1 inch piece

8.       Mint leaves 1-2 TBS

9.       Fresh coriander 1-2 TBS

10.   Green chilies 3-4

11.   Red chili powder 1 TSP

12.   Turmeric powder ½ TSP

13.   Red chili crushed ½ TBS

14.   Garam masala 1 TBS

15.   Chicken tikka masala 1 & ½ TBS

16.   Cumin seeds 1 TBS

17.   Coriander seeds crushed 1 & ½ TBS

18.   Tamarind pulp 2 TBS

19.   Cooking oil as per need

20.   Gram floor

 

 HOW TO COOK

 

Place deep cuts on both side of fish.

Add vinegar and 1 TBS salt in water and soak the fish.

Put garlic, ginger, green chilies, mint and coriander in blender and blend well and make a paste.

Add in this paste Red chili powder 1 TSP, Turmeric powder ½ TSP, Red chili crushed ½ TBS, Garam masala 1 TBS, Chicken tikka masala 1 & ½ TBS, Cumin seeds 1 TBS, Coriander seeds crushed 1 & ½ TBS, Tamarind pulp 2 TBS and Cooking oil 1 TBS, mix well

Now put out the fish and dry with tissue or clothe and put and rub Gram floor on this. Put the past layer on the entire fish smoothly.

Cover this with cling film and marinate 4-5 hours in refrigerator.

Grease the grill with oil, put fish in grill, and put the grill on burning charcoal or grill pan for 20 mins, turn sides in between. Grease the fish with oil and turn sides.

Garnish with salad and lemon slices and serve 5-6

 

 

 

Restaurant Style Chicken White Biryani Recipe

Ingredients

1.       Water

2.       Salt

3.       Vinegar 2 TBS

4.       Rice sella 700g (soaked for 30 mins)

5.       Onion fried 2 medium size

6.       Ginger 1.5 inch piece ( cut in slices)

7.       Mint leaves chopped ¾ cup

8.       Fresh coriander 1/2cup

9.       Dried plums 8-10

10.   Curry leaves 12-15

11.   Green cardamom 5-6

12.   Cinnamon sticks 1

13.   Star anise 6-7 blades

14.   Nutmeg ¼ piece

15.   Cloves 1 TSP

16.   Mace 2 blades

17.   Cooking oil 2-3 TBS

18.   Chicken mix botti. 800g

19.   Garlic paste 2&1/2 TBS

20.   Green chili paste 3 TBS

21.   Black peppercorns ½ TSP

22.   Black cardamom 1

23.   Green cardamom 2-3

24.   Bay leaves 2

25.   Button red chilies 5-6

26.   Yogurt (whisked) 1 cup

27.   Coriander powder 1&1/2 TBS

28.   Garam masala powder 1TSP

29.   Cumin powder 1TBS

30.   Lemon juice 2 TBS

31.    Kewra water 1 TBS

32.   Ghee 2TBS

            HOW TO COOK

Put water into a pan, add 1 TBS of salt, 2 TBS of vinegar, when boiling add rice. Boiled until 3/4^th done, strain and set aside. In a bowl put 2 medium size onions, put fried onions also, add 4-5 green chilies, add ginger slices, mint leaves, fresh coriander, dries plums, curry leaves and mix well, set aside for later use.

In a grinder put 5-6  green cardamom, cinnamon stick, star anise 5-6 blades, nutmeg ¼ piece, cloves ¼ TBS, mace 2 blades, grind coarsely. Set aside for later use.

Put cooking oil 3-4 TBS in a pan. Add chicken, mix well and cook until changes its color on normal flame. Add coriander powder 1&1/2 TBS, garam masala 1TSP, black pepper powder 1&1/2 TBS, cumin powder 1 TBS. mix well and cook for 1 min. add 2 TBS lemon juice, mix well, add yogurt 3/4  cup. Add kewra water 1 TBS. mix well and cook on low flame 4-5 mins.

Add already prepared mixer and grinned spices, add boiled rice, put ghee 2 TBS in circle o the topof the rice. Cover and steam cook on lower flame for 20-25 mins.

Uncover and mix .

Delicious recipe is ready  

 

 

CHICKEN BERYANI RECIPE

Ingredients. 

1. Rice. 700g. Basmatti ( Soaked & Boiled Until 3/4th done)

2. chicken.  700g

3. Water.1/2 cup

4. Turmeric Powder. 1/2 TSP

5. Salt. 1/2 TSP or as for taste

6. Cumin seed. 1/2 TSP

7. Ginger garlic paste. 2 TBS

8. Onion sliced. 2 medium size

9. Corn Oil.1/2 cup

10.Green Cardamom. 2-3

11. Black Cardamom. 2

12.Black peppercorns. 1/2 TSP

13.Cloves. 5-6

14 .Cinnamon sticks. 2-3 

15. Bay leaves. 2

16.Coriander Powder. 2 & 1/2 TBS

17. Red chilli. 2 TSP

18. Garam Masala powde. 1/2 TBS

19. Black pepper powder. 1 TSP

20. Tomato chopped. 2 medium 

21. Yogurt whisked. 1/2 cup

22. Fresh Coriander chopped. 1/2 cup

23. Mint leaves Chopped. 1/2 cup

24.Green chillies. 2-4

25. Dried Plums. 8-9

26. Lemon Slices. 1-2

27. Yellow food color.1/2 TSP

 HOW TO COOK

Put water in a pan.

Add and mix well Turmeric powder, Salt, Cumin and Ginger Garlic paste.

Add onion and chicken, mix it. Cover and cook at low flame 5-6 mins. Than uncover and cook on High flame 2-3 mins

Put oil in an other pan

Add Green Cardamom, Black cardamom, Black peppercorns, Cloves, Cinnamon sticks and Bay leaves mix and cook, add coriander powder, red chilli, Black pepper powder and Garam masala. Mix and cook for 2 mins. Add tomato and yogurt, now add cooked chicken from other pan. Mix well and cook 4-5 mins. Add fresh coriander, mint leaves and green chillies center cut.Cook on high flame until oil separates. Add dry plums. Take and put halp of this chicken in an other bowl.

Add half of rice in in and make a layer of other chicken from bowl, put lemon slices and add remaining half rice. 

Make a solution of yellow food color on 4 TSP of water and spread in a circle on rice. 

Now cover and steam cook on lower flame for 10-12 mins.

Uncover and mix.

DELICIOUS BERYANI IS READY