What you need
For the marination and filling of One fillet
Chicken breast fillets———————- 1
Salted butter—————————— 1/2 tbsp
Cheese slices——————————1 slice (cheddar cheese)
Salt————————————— pinch
Black pepper—————————— pinch
Meat Tenderizer————————– 1/4 tsp
Sugar————————————- 1 tsp
Soya Sauce——————————- 1 tbsp
Oregano or coriander——————— 1/2 tsp
For the Batter
All-purpose flour————————– 2 tbsp
Egg————————————— 1
Soya Sauce——————————– 1 tbsp
Salt————————————— 1/4 tsp
Black pepper—————————— pinch
For the Pineapple Sauce
I doubled the recipe when I made it (and it’s still lying in the fridge even after three-four days lol)
Pineapple Juice—————————- 1/2 cup
Chicken Stock—————————– 1/2 cup
Sugar————————————– 2 tbsp
Worschestershire Sauce——————– 1/2 tbsp
Carrots———————————– 1 thinly
Cucumber——————————– 1 thinly sliced
Salt————————————— 1/2 tsp
White pepper—————————– 1/4 tsp
Black pepper—————————– 1/4 tsp
How it’s made
For the Marination
- Clean your chicken fillets and remove any fat over them.
- Now pat them dry, it is very important that your chicken fillets should be completely dry for all the flavours to absorb into them.
- Now marinate your fillet in salt, black pepper, soya sauce, meat tenderizer and sugar on both sides and leave them for an hour at least, overnight gives the best results (I marinated them for an hour though, had little time on my hand).
- Now take your marinating fillet and with the help of a sharp, pointy knife, slit open your chicken fillet only 3/4 around the edges, try to make a pocket.
- Avoid going too close to the edges because then it’ll be difficult for you to handle them and later pack them. Take much caution and time to make the pocket, because it is THAT important.
- Now pack the pocket with one whole slice of cheddar cheese and 1/2 tbsp of salted butter.
- Sprinkle oregano or finely chopped coriander into the pocket as well.
- Now try to close, press gently and close the mouth of the pocket with gentle pressure from your fingers and then press lightly on the top side of the fillet to fit everything nicely and easy in there.
- Take a clean dry bowl, crack open one egg.
- Throw in 2 levelled tbsp of flour.
- Now add in salt, black pepper and Worcestershire sauce and give everything a good mix.
- No need to add water or milk into the batter. The batter will be slightly thick in consistency, leave it that way.
- Now take your marinated-stuffed fillet and coat it into corn flour. Coat it nicely, just about everything, see the image above for assistance.
- Once coated, dust gently and then carefully coat it into the prepared batter.
- Try not to leave any uncoated space on the fillet. Handle the fillet with care and coat on both sides.
- Once done, now carefully lift your fillet and coat it into breadcrumbs. Again, apply breadcrumbs just about everywhere, leave no space. And lastly, pat the breadcrumbs onto your fillet so they may stick to the batter on the fillet.
- Now’s the time for deep frying, deep fry in hot oil on medium heat till golden brown on both sides.
- Take out on a kitchen paper and pat yourself on the shoulder for all your effort and pulling off such a delicious, mouth-watering meal.
- Take chicken stock in your saucepan ( I used Knorr chicken cube – the short cut to chicken stock hehehe), throw in rest of the ingredients.
- Stir to mix.
- Throw in carrots and cucumber.
- Once they are tender, thicken your sauce with cornflour + water mix (as need maybe).
http://thechefinme.com/tangy-chicken-in-lemon-sauce/
What you need:
Chicken boneless———– 250 g
Salt———————— 1tsp
Corn flour—————— As needed for coating chicken pieces
Eggs———————— 1 or as needed for coating chicken pieces
For the lemon sauce:
Lemon juice—————– 1/4 cup
Water———————– 2 cups
Sugar———————– 2 tsp
Yellow food colour———– pinch
Salt————————- 1 tsp
White pepper————— 1 tsp
Green chili—————— 1 whole, slitted
Garlic cloves—————- 4 crushed
Oil————————– 3 tbsp
Cornflour——————- to thicken the sauce
How it’s made
- Thinly slice chicken diagonally or square shapes, around 1 1/2 inch long.
- Marinate chicken in salt for 15-20 minutes.
- Now take a clean, small bowl and beat eggs into it. Set aside.
- Now dip your chicken pieces in lightly whisked egg and then in cornflour, repeat coating them in egg and then again in cornflour. Set aside.
- Once all done, deep fry your chicken pieces on a medium flame.
- Now for the lemon sauce, take a pan, add oil in it and throw in garlic.
- Sautee garlic, add water and then throw in rest of the ingredients.
- Once it boils add in cornflour and thicken the sauce to your desired consistency.
- Once the sauce is done, throw in the fried chicken pieces and serve.
| Chicken Breasts | 4 |
| Chili Sauce | 2 tbsp |
| Salt | 1/2 tsp |
| Black pepper | 1/2 tsp |
| Ketchup | 1 tbsp |
| Garlic clove | 1 mashed |
| Self-raising flour | 2 tbsp |
| Corn flour | 2 tbsp |
| Salt | 1/4 tsp |
| Paprika powder red chili powder | 1/4 tsp |
| Chili Sauce | 1 tbsp |
| White Pepper | 1/4 tsp |
| Chilled milk | as needed to make the batter |
| Baking powder | 1/4 tsp |
| Self-raising flour | For coating chicken |
- To make 1 cup self-raising flour, add 1 1/2 tsp of baking powder and 1/2 tsp of salt to 1 cup of flour. Please note, this is for 1 cup self-raising flour, and for this hot and spicy chicken burger additional salt and baking powder will be added. You can take 2 tbsp of self raising flour for the batter and keep the rest for coating later on.
- Slightly flatten the chicken fillets with steak hammer, then marinate it in salt, black pepper, garlic, ketchup and chili sauce.
- Marinate overnight for best results.
- Take another dry and clean bowl and add in self-raising flour, corn flour, salt, paprika, chili sauce, white pepper, baking powder and mix well.
- Take chilled milk and make a medium consistency batter with it. Make sure you keep your batter chilled, once done, you can also keep it in fridge for later use.
- Now take the self-raising flour in a plate and set aside.
- Take your marinated chicken fillets, dip them in chilled milk batter and then coat in self-raising flour. Coat well on both sides and pat lightly so that the flour may stick to the fillets.
- Deep fry, drain on kitchen paper once golden brown on both sides.
For Final Assembly:
- Apply a scant teaspoon of mayonnaise on burger buns and then lightly toast them on grill or frying pan, set aside.
- Cut round slices of tomatoes, onions and cucumbers. You can add gherkins (pickled cucumbers) or jalapeno if you like. Set aside.
- Take your lightly toasted bun, add a cheese slice.
- Place salad leaf or ice burg lettuce on top.
- Put burger patty on top.
- Then vegetables of your linking.
- Sauce if you like.
Serve it with French fries and coleslaw, em emm!
http://thechefinme.com/the-perfect-hot-and-spicy-chicken-burger-by-shireen-anwer/
What happens when you cook something this deliciously easy?
Yes, It’s gone in 60 seconds 
Ain’t that grand or what. What you need>>>
Fried chicken>>>
Chicken boneless——— 200 g
Salt———————- 1/2 tsp
Black pepper———— 1/2 tsp
Corn flour—————- 1 tbsp
Water——————- 2 – 3 tbsp
Chilli sauce————– 1 tbsp
Garlic——————- 1/2 tsp
Ginger——————- 1/2 tsp
Flour——————– 1 tbsp
For Sauce>>>
Soya sauce————– 2 tbsp
Pineapple syrup——— 1/2 cup
Chicken stock———— 1/2 cup
sugar——————– 2 tbsp
Corn flour ————— 2 tsp
Ketchup—————– 1 1/2 tbsp
Vinegar—————— 2 tbsp
Capsicum————— 2 – 3 cubed
Carrots—————– 1 cubed
Onions—————— 1 cubed
Water——————- 4 tbsp
Pineapple chunks——– 1/2 cup
How it’s made>>>
- First marinate the chicken in everything from the “Fried chicken” section, and leave it for an hour. Then deep fry till golden brown.
- Stir fry veges separately and keep aside.
- Now for the gravy, mix everything together except the corn flour and 4 tbsp of water.
- Once everything’s been cooking for 5 to 10 min add cornflour dissolved in 4 tbsp of water. Stir constantly otherwise corn flour will form jelly type bits in your gravy.
- Cook for further 7 – 9 minutes and throw in the veges and give it a good stir.
- Right before serving, add fried chicken and enjoy!
The thickness of the steaks affects the cooking time and the final product. Choice is yours:
- Thick and juicy - Thick and chunky steaks are at least 1 inches thick (the thicker, the better) they take longer to cook but are more juicy and moist.
- Thin and crispy - While the thin steaks are more crispy and less moist. However some people actually do prefer thin and crispy steaks to the former one. Anyhow, choice is yours.
There
are many types of flavorful sauces to compliment steaks but today,
we’ll be sharing Black pepper sauce with you for more than one reason.
This sauce is super delicious, super quick and super easy. So, you don’t
have to a food expert to make this one.
And
here’s another way of showing off your grilled beef steaks, however the
lines don’t show in all that sauce, hmph! But still worth it 
Tips on how to cook a perfect steak at home- all the very time:
- A great tasting steak begins with a great steak, so buy the best quality beef steaks you can afford.
- Whatever cut you choose, always buy steaks of even thickness – not wedge shaped, this way they will cook evenly.
- For best results, marinate steaks overnight or at least 6 hours before cooking.
- Once you take the marinated steaks out of the fridge, let them sit at room temperature for 30 minutes before grilling.
- Heat your grill, pan or grilling pan, whatever, to very hot before drizzling oil over it and once you place the meat over it, bring it to medium flame.
- Drain the steaks before placing them on the grill. Too much marinade in the grill or frying pan can not let the meat get brown, the meat will stew rather getting those appetizing golden grill lines. The marinade can be brushed over the steaks while cooking or grilling for that extra flavor and juiciness.
- Once on the grill, do not turn or flip the steak many time. Cook on each side for 5-8 minutes and then turn, once or twice.
- Do not over-crowd the pan with steaks, go slow, one or two steaks at a time for best results.
- Never discard the juices and the marinade/the liquid bit left in the cooking pan or grill, you can use it in your sauce for that interesting flavor.
- Place the cooked/grilled steak on the plate for a few minutes to infuse all the flavors and juices evenly all around.
Difficulty: Easy
Cooking Method: Grilling
Marination Time: At least 6 hours to over-night.
Cooking time: 15 minutes
Calories: 250, however the calories in beef steaks vary greatly depending upon the fat content.
Nutritionol Value: 49.5% fat, 44.2 % protein and 6.3 % carbs. Vitamin B.
You can use the same recipe to make Chicken steak with black pepper sauce.
| Beef Steaks | 1, evenly cut |
| Salt | 1/2 tsp or according to your taste |
| Freshly crushed black pepper | 2 tsp |
| Oil | 2 tbsp |
| Vinegar | 2 tbsp |
| Soya Sauce | 1 tbsp |
| Worcestershire sauce | 1/2 tsp |
| Garlic | 1, finely crushed |
| Cream | 2-3 tablespoons |
| Butter | As need for sautéing veges and extra for the sauce |
| Chicken stock | 1 cup |
| Lemon juice | 2 tsps |
| Sugar | 1 tsp |
| Corn Flour | For thickening the sauce |
How it’s made:
- For best results marinate the beef steaks in oil, vinegar, freshly crushed black pepper, salt, sugar, soya sauce over night.
- Now heat your grill, pan or grilling pan to smoking hot. Once it’s hot, drizzle two tablespoons of oil over it and gently place the marinated beef steaks on top.
- Cook for 5-7 minutes and then turn.
- Cook till golden from both sides. Check if it is done by slicing a small piece from the side of the steak. It should not be pink or red from inside, once it is done.
- Now for the sauce, take one tablespoon of butter in a sauce pan and through in salt and freshly crushed black pepper (do not use powder). Just Stir.
- Now add in finely chopped garlic, cook it to light golden and pour in the chicken stock.
- Bring the stock to a boil.
- Once it boils, bring the flame down to slow and add in soya sauce along with the cream. Give it a good stir.
- Check it it needs some extra salt or pepperness. You can tweak the heat of the sauce as per your taste by adjusting the amount of black pepper being used in the sauce. Remember our steaks have pepper added to them so don’t over do it, please.
- Now add in lemon juice, worcestershire sauce and thicken the sauce with corn flour solution.
- For individual serving, top a juicy steak with this creamy black pepper sauce and place your favourite vegetables, lightly sautéed in butter or oil on side.
- And if you are making this for dinner parties, make a large batch of the black pepper sauce and set aside. Just before serving heat the sauce and let the steaks rest in a pool of black pepper sauce, 20 minutes before serving. Heat before serving, again. See the image above, it will give you some idea how I served beef steaks with black pepper sauce at a dinner party.
- Or you can make a sandwich with this steak. Lightly grill two bread slices and place the tender, juicy steak on the bottom bread slice, top it off with some black pepper sauce and caramelized onions. Add cheese if you like.
- You can serve the steaks with lightly sautéed vegetables in butter or oil and serve the steak on a bed of soft and creamy mashed potatoes. I will post the recipe for mashed potatoes very soon, insha Allah! I served sauteed green beans, carrots and broccoli with the beef steaks with black pepper sauce.
- Serve it with French fries or baked potato with sour cream if you like. Tie green beans in bundle or thinly slice carrots complete the meal.
What you need
Chicken——————————————— 1/2 kg
Salt————————————————– 1/2 tsp
Black pepper————————————– 1/2 tsp
Mustard Paste————————————- 1/2 tsp
Garlic/ginger paste——————————- 1 tsp
Ketchup——————————————— 4 tbsp
Worcestershire sauce————————–4 tbsp
Red chili powder——————————— 1/2 tsp
Oil————————————————— 1 tbsp
How its made
- Clean boneless chicken and pat dry, there shouldn’t be a drop of water left because it will affect chicken absorb all the juices from the marinades.
- Put it in a dry, clean bowl and add all the ingredients except the oil and the vegetables.
- Marinate for at least 1 hour over 10-12 hours for best results.
- Cut vegetables in cube, arrange them with chicken. Try to place a tomato over chicken because when they will cook, the juices from tomato will make the chicken taste even better.
- Once all the skewers have been made, put 2 tbsp oil over your grill pan, frying pan or plain grill and let it get a little bit hot.
- Once the oil is ready place chicken shashlik sticks on the pan and cook each side for 5 minutes and turn, cook 5 minutes on each side or till the chicken is cooked.
- In the end squeeze some lemon juice on top and they are ready to eat.
I would have owned you after one bite. These crispy fried potato puffs are addictive, I’m warning you. You need to find a lone corner in your home so, you may – in utter peace, enjoy these tiny, creamy, crispy wonders of Allah and thank HIM for every bit of it.
Use the images below as to your “how-to” guide. The most important thing in cooking these crispy fried potato puffs is that you do not make the water runny. It shouldn’t be runny at all, as you can see in the images below that the final batter is thick and creamy, you won’t see water anywhere in the final batter so e careful about it. Rest is easy.
Potatoes are such a versatile vegetable and that’s why it’s an important staple food worldwide. They can be used in so many different ways. Try making these:
- Chicken and Cheese Balls,
- Use them in Salads,
- Make Potato Cutlets
- Special chicken cutlets
- Potato cakes in cheese sauce (a must)
Crispy Fried Potato Puffs recipe
Author: leemz
Recipe type: Snack
Prep time:
Cook time:
Total time:
Serves: 3
They are equally
appetizing either hot or cold. Serve them on tea parties or kids
birthday parties. They will leave your guests wondering what they are
made of: chicken or fish.
Ingredients
- Potatoes—————- 1 cup boiled & mashed
- All-purpose flour——– ½ cup
- Water——————- ½ cup
- knorr chicken cube—— 1 cube
- Egg——————— 1
- Salt——————— ½ tsp
- White pepper———– ¼ tsp optional
Instructions
- Set the flame on medium heat.
- Add water into a frying pan and throw in the chicken cube.
- Stir to dissolve the cube in the water.
- Take the pan off heat and add all-purpose flour to it. Stir to mix. It will be a pretty thick batter. Leave no lumps. Set aside.
- Now take the boiled and mashed potatoes in a clean dry bowl and add the flour batter to it.
- Beat on medium speed for 1 minute.
- Add egg, salt and white pepper (optional) and beat till well everything is mixed nice and smooth.
- The batter should be thick and creamy. Use the How-to images above for further assistance.
- Now heat oil and drop 1 inch of batter into the hot oil, fry till light golden brown from both sides.
- Don’t over fry them please. Once they are light golden, take them out on kitchen paper or tissue paper and serve hot or cold.
Chicken meat is categorized into three main parts, which include:
- Breast
- Legs
- Wings
Preparation time: 15 minutes + 3-4 hours for marination
Cooking Method: Deep-frying
Cooking time: 10 minutes
Difficulty: Easy
Serves: 3-4
Here’s a link How to make chicken lollipops, that can teach you how to get lollipops or drumettes out of chicken wings (if you can’t get them made at any meat shop, I got mine made from Jalal Son’s main-market) Honestly, I couldn’t have explained better.
These drumettes freeze well as well.
| Chicken drumettes | 6 |
| Red Chili Powder | 2 tsp |
| Garlic paste | 1 tsp |
| Vinegar | 1 tbsp |
| Mustard Paste | 1 tbsp |
| Roasted cumin powder (zeera) | 2 tsp |
| Oregano powder | 1/2 tsp |
| Black pepper powder | 1/2 tsp |
| Salt | 1/2 tsp |
| Egg | 1, for coating |
| Corn flour | for coating |
| Oil | for deep frying |
- Marinate your chicken lollipop drumsticks or drumettes in mustard paste, cumin powder, red chili powder, oregano powder, black pepper powder, salt, garlic paste and vinegar.
- Prick the chicken with fork for the flavours to seep deep into the meat but, don’t over do it, please.
- You can even freeze your chicken drumettes at this point and then continue when you wanna fry them.
- Coat each lollipop in corn flour first.
- Then carefully coat it in egg.
- Now coat it either in all-purpose flour or breadcrumbs, as you
please. You’ll get a light crispy coating over chicken lollipop
drumsticks if you coat them in all-purpose flour. While the breadcrumbs
coating will be a wee bit heavier but more crunchier, so the choice is
yours, as always
Chicken boneless ——- 1/2 kg
Salt———————— 1/2 tsp
Soya Sauce————– 4 tbsp
Red chili flakes———-1 tbsp
Garlic——————–2 cloves, freshly crushed
Tooth picks————- as required
Bread crumbs———- as needed
Eggs———————- 3
Black pepper———— 1 tsp
Cheddar Cheese slices– 6 slice or as needed cut into cubes
How it’s made>>>
- Cut the chicken into 1 inch small pieces.
- Marinate the chicken in soya sauce, salt, red chili flakes, Black pepper and garlic.
- Leave it marinated for 2 -3 hours.
- Now cut the cheese slices, same as the size of the chicken and set aside.
- Now take a tooth pick and put first chicken, then one slice of cheese, then chicken again and two slices of cheese and top it off with chicken piece again.
- Now coat this skewer into egg, then into bread crumbs generously.
Coat again in egg and then in bread crumbs, so they envelop the cheese
and chicken completely. It’s called double coating
- After wards deep fry.
The Original SCBWPS
Apologies for taking some time out to get my gloat on (Oh it’s on, like Donkey Kong), let me dive straight into the recipe; but before I do, I’d just like to mention that I did spice things up a bit by adding some chili components to the chicken. So if you’d like to stick to the original recipe, you can leave the optional ingredients out of the recipe.
Ingredients
For Chicken Breasts
- 2 chicken breasts complete with wings (do not debone it)
- 2 tbsp mozzarella cheese
- 2 tbsp cheddar cheese
- a pinch of oregano
- ¼ tsp + ¼ tsp black pepper
- 1 tbsp chili sauce (optional)
- 1 tbsp soy sauce
- ½ tsp mustard sauce
- ½ tsp MSG (ajinomoto or Chinese salt)
- ¼ cup all-purpose flour
- ¼ cup corn flour
- ½ tsp chili flakes or paprika for a milder flavor (optional)
- salt to taste
- oil for deep frying
For Pineapple Sauce
- 1 can of diced pineapples (Del Monte works best)
- ¾ tsp corn flour
- ½ cup water
- 8-10 carrot shavings (thinly-sliced squares)
- 8-10 cucumber shavings (thinly-sliced squares)
- ½ tbsp corn (optional)
- 1 stalk of spring onion (finely chopped)
- a pinch of black pepper
- a pinch of salt
- 1 tsp honey
Sidelines
- French fries
- Coleslaw
- Pureed spinach seasoned with some salt and pepper
For Chicken Breasts
- Clean and wash the chicken breasts; add ¼ tsp black pepper, chili sauce, soy sauce, mustard sauce, some salt and MSG and marinate it for 6-8 hours
- Mix the cheddar and mozzarella cheeses with the oregano and set aside
- Take each breast and make a small slit along the plastic bone (see drawing – stop judging me, people; I got my point across, didn’t I?)
- Carefully stuff in the cheese mixture into the chicken cavity and press it all the way in so that it doesn’t run back out during deep-frying
- In another bowl, mix in the all-purpose flour, corn flour, ¼ tsp black pepper, chili flakes (or paprika), and some salt to make the dry batter
- Take each stuffed breast and coat it properly with the dry batter
- Deep fry the chicken pieces in oil on medium-high heat till they are nicely crisp and golden; using a deep fryer here yields better results; set aside after frying
For Pineapple Sauce
- Boil the carrot shavings as well as the corn to tenderize them
- Take a saucepan and add in all the liquid content of the pineapple can to it; let it simmer on a low-medium flame
- In a bowl, take the corn flour and water and mix it well
- Slowly add in the corn flour mixture to the pan, stirring it all the while to avoid lumps
- Cook it for a few minutes until the sauce thickens and the whiteness of the corn flour vanishes completely
- Add in the black pepper, salt and honey
- Add in 8-10 chunks of crushed pineapple to the sauce
- Let it cook for 3 minutes and then add in the carrots, corn and thinly-sliced spring onion
- Add in the cucumbers last and take it off the flame immediately
- In a plate, take one of the chicken breasts, top it off with a generous serving of the pineapple sauce and serve immediately with french fries, coleslaw and spinach puree
With two kids constantly demanding your attention, it gets increasingly difficult to get into the kitchen to create something new. Yesterday was a rare occurrence and as soon as the opportunity presented itself (my one-month old son sleeping blissfully while my naughty 20-month old daughter busy playing with her grandmother), my wife and I ran straight to the kitchen. After a brief discussion, we decided to do something that would require very little time and effort, something like a simple Penne pasta, which we had NEVER attempted before. Since we had no recipe, we just wanted to go with our flavor profiles, i,e, our guts.
As with all couples, we had two different ideas; my wife wanted a red pasta with a basic tomato-oregano sauce while I craved for something (richer, creamier, cheesier) Fettuccine-Alfredo-esque. It all came down to the colors; white v/s red. I won her over by promising to increase the cheese content in the pasta so we started off with something that would, hopefully, taste like fettuccine. Half way through, my wife suggested we add the ingredients for the tomato-oregano sauce to the mix (win-win). What came out was surprisingly delicious, and mixing in some mushrooms and black olives just took the entire dish to a whole new level; to put it plainly, it was something worth sharing with the world. So without further ado, here’s a Penne for your thoughts:
Ingredients
- 2 cups penne pasta
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 1 cup milk
- ¼ cup mushrooms (sliced)
- ¼ cup black olives
- 2 to 3 tbsp grated cheddar cheese
- 2 to 3 tbsp grated mozzarella cheese
- 1 tsp cream cheese
- 5 tbsp pizza sauce [great substitute for ready-made tomato sauce]
- ½ tsp garlic powder
- ¼ tsp oregano
- salt to taste [be careful as it is already a bit on the salty side]
- Boil pasta and set aside in a bowl.
- Put a saucepan on medium heat and add the olive oil to it.
- Once hot, add the flour to the saucepan and stir for 30 seconds.
- Add 1 cup milk to the pan and keep stirring till there are no lumps and the sauce starts to thicken.
- Add the mushrooms, the cheeses (mozzarella, cheddar, cream), the olives, garlic powder, oregano, pizza sauce and salt to the pan and cook for two minutes.
- If the sauce feels too thick (thicker than condensed milk), add up to ½ cup milk and mix well.
- Once the sauce is ready, add the boiled Penne pasta to the pan and fold it in carefully, so as not to break the pasta (something I forgot to take care of).
- Cook for a couple of minutes, making sure that all the pasta is completely coated with the sauce.
- Garnish with a pinch of oregano and some olives.
ngredients:
- For Malai Boti
- 2 chicken breasts (cut into 1 inch cubes)
- 2 tsp ginger & garlic paste
- 1/2 tsp white cumin seeds (roasted and powdered)
- 1/2 tsp coriander seeds (roasted and powdered)
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 3 tbsp cream (one that rises to the surface after boiling & cooling whole full-fat milk)
- 3 tbsp fresh cream (a.k.a. heavy cream)
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp green chili paste
- 1/2 tsp garam masala
- 1 tsp red chili powder
- 1 tbsp vinegar
- 3 tbsp yogurt
- salt to taste
- For Shish
- 15-20 bamboo skewers
- 2 tomatoes (cut into eighths)
- 2 onions (cut into eighths)
- 2 capsicums (cut into eighths)
- Optional Ingredients
- 1 small piece of hot coal
- 1 tsp olive oil
- In a bowl, mix all the ingredients for malai boti and marinate the chicken for 1 hour.
- Put the marinated chicken in a pan and cook on medium flame till it is tender.
- If you like adding a smokey flavor to the chicken, (a) take a small steel bowl and put it in the center of the pan, (b) place the hot coal into it, (c) drizzle the olive oil on the coal, (d) cover the pan immediately, (e) let it stay for 2-3 minutes.
- Once the chicken has cooled significantly, put the individual cubes onto bamboo skewers interleaved with pieces of tomato, onion and capsicum.
- To give the skewers a slight char, place them directly over a flame; be careful not to set the bamboo skewers on fire.
- Serve with a side of tamarind chutney or mint raita.
A very happy Eid Moo-Baa-Rak to everyone!
Cheers,
Yousuf
A Tale Of Two Pastas
With two kids constantly demanding your attention, it gets increasingly difficult to get into the kitchen to create something new. Yesterday was a rare occurrence and as soon as the opportunity presented itself (my one-month old son sleeping blissfully while my naughty 20-month old daughter busy playing with her grandmother), my wife and I ran straight to the kitchen. After a brief discussion, we decided to do something that would require very little time and effort, something like a simple Penne pasta, which we had NEVER attempted before. Since we had no recipe, we just wanted to go with our flavor profiles, i,e, our guts.
As with all couples, we had two different ideas; my wife wanted a red pasta with a basic tomato-oregano sauce while I craved for something (richer, creamier, cheesier) Fettuccine-Alfredo-esque. It all came down to the colors; white v/s red. I won her over by promising to increase the cheese content in the pasta so we started off with something that would, hopefully, taste like fettuccine. Half way through, my wife suggested we add the ingredients for the tomato-oregano sauce to the mix (win-win). What came out was surprisingly delicious, and mixing in some mushrooms and black olives just took the entire dish to a whole new level; to put it plainly, it was something worth sharing with the world. So without further ado, here’s a Penne for your thoughts:
Ingredients
- 2 cups penne pasta
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 1 cup milk
- ¼ cup mushrooms (sliced)
- ¼ cup black olives
- 2 to 3 tbsp grated cheddar cheese
- 2 to 3 tbsp grated mozzarella cheese
- 1 tsp cream cheese
- 5 tbsp pizza sauce [great substitute for ready-made tomato sauce]
- ½ tsp garlic powder
- ¼ tsp oregano
- salt to taste [be careful as it is already a bit on the salty side]
- Boil pasta and set aside in a bowl.
- Put a saucepan on medium heat and add the olive oil to it.
- Once hot, add the flour to the saucepan and stir for 30 seconds.
- Add 1 cup milk to the pan and keep stirring till there are no lumps and the sauce starts to thicken.
- Add the mushrooms, the cheeses (mozzarella, cheddar, cream), the olives, garlic powder, oregano, pizza sauce and salt to the pan and cook for two minutes.
- If the sauce feels too thick (thicker than condensed milk), add up to ½ cup milk and mix well.
- Once the sauce is ready, add the boiled Penne pasta to the pan and fold it in carefully, so as not to break the pasta (something I forgot to take care of).
- Cook for a couple of minutes, making sure that all the pasta is completely coated with the sauce.
- Garnish with a pinch of oregano and some olives.
Ohn No Khauk Suey
The Final Khauk Suey Platter
http://yousufbawany.wordpress.com/category/culinary-ecstasy/restaurant-reviews/
As you can see the quality which is the best on the block in the
history of steaks.We had this and till the last bite of our delicious
steaks we had no conversation.. 
Steaks are normally made with beef and chicken pieces with different sauces in it.Different restaurants have their own taste and recipe,they use different types of sauces to make it delicious.In foreign,the real steak recipe is made with beef with little pinch of salt and black pepper in it and they cooked for few minutes because they don’t want to ruin the taste of meat,they think if they cook more all the juices of meat will remove and steak will be dry but in Pakistan people prefer chicken steak instead of beef and i am one of them..
When we talk about chicken steaks, the recipe is very simple you can even try it at your home.I tried and i want to share the recipe with you guys, you can also enjoy the taste and here is the recipe..:)
INGREDIENTS:
1) Chicken Boneless 2 pcs
2) Ginger and garlic paste 1 tbsp
3) Salt 1teasp
4) Black pepper half teasp
5) White pepper half teasp
6) Lemon juice 1 tbsp
7) Soya sauce 1 tbsp
8) Worcestershire sauce 1 tbsp
9) Mustard paste 1 tbsp
10) Olive oil 1 tbsp
MARINATION:
Take all these ingredients in one bowl and marinated for one hour.After 1 hour put chicken pieces in to hot grilled pan along with all the remaining sauce and leave it for 10 to 15 mins until it will cook.
SAUTE VEGGIES:
1) French beans 1bowl
2) Carrot boiled 1 bowl
3) Cauliflower 1 bowl
4) Salt to taste
5) Black pepper little pinch
6) Oregano little pinch
Take another pan put some olive oil in it,add all the veggies and spices and saute for few mintues.
IN ADDITION:
Some people like french fries and some like mashed potatoes,i served both..
for mashed potatoes it is very simple1) Boiled potatoes 1 bowl
2) Cream 1bowl
3) Salt to taste
4) Black pepper little pinch
5) Oregano herb little pinch
In a pan add cream and spices in it and then add potatoes and cook for few minutes
In the end, you can put all the cooked stuff in to the platter but normally in restaurants it is served in hot paltter…served with chilled lime juice or another soft drink but i served with chilled lemon barbican(non-alcholic)
Delicious chicken steaks with saute veggies and fries are now ready and am eating this ..its really tasty seriously…..am feeling chef now…
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