Chicken patties

Ingredients 
Puff pastry pack
Shredded chicken 2 cup
Black paper ½ teaspoon
Chinese salt ½ teaspoon& salt to taste
Chopped onion ½ cup
Oil 4 tablespoon
Egg wash
METHOD:
1.Heat up oil sauté chopped onion add chicken shredded salt Chinese salt and black paper. let it cool. Preheat oven 375
2.Defrost the puff pastry dough. cut the sheet length wise first in 3 pieces then make three square by cutting. U can make 9 squares of one sheet.
3.fill them and make a triangle shape first join one corner to other then press the all sides with fork to close properly. Spay some butter on baking sheet or aluminum foil paper and place all patties on a distance coat with egg wash and bake them about 20 to 25 .

Chicken Tikka Stuffing Buns

Ingredients

500gms chicken(boiled with little salt and 1tbsp red chilly powder..according to taste)
Garlic - 2 tsp chopped
Ginger - 2 tsp chopped
Onion - 1 large chopped
Carrot - 1 large chopped
Capsicum - 1 large chopped
Tandoori Masala powder - 1/2 to 1 tsp
Tomato sauce - 3 or 4Tbsp

Method

saute garlic, ginger and onion.... when done add tandoori masala, saute.... add carrot, capsicum and tomato sauce. mix well and add shredded chicken. cover with lid and cook for 5 mintes in low heat. increase flame and stir chicken mixture till dry. check salt and adjust to taste.

This stuffing can be used for puffs too.

Afghani Pulao

Ingredients

Chicken 1 kg... See More
Rice 3 cups
Oil ½ cup
Ginger garlic paste 3 tbsp
Onion ½ kg
Carrot 1
kishmish25...soak them for a while n then fry with carrots
Salt to taste
All spice 3 tbsp(zeera.loang,sabut kali mirch,bari ilaychi,n dar cheeni)grinded
White vinegar 2 tbsp( to boil rice)

Method

Chop onions finely and fry in hot oil till golden brown. Add chicken, ginger
Garlic paste and salt, fry for 5-6 minutes
Add 1 cup of water and cook on low flame till the chicken is tender.
In a big pan boil water and salt , when boiling add the rice and start boiling till its ¾ done.
Drain the rice.
Now grind the all spice roughly-
slice carrot and fry in little oil for 1 minute with kishmish and keep aside.
Arrange the boiled rice in the pan, pour over the chicken, sprinkle with grinded all spice now add another layer of rice , sprinkle with all spice and put on low flame for 3-4 minutes
When the pulao is ready garnish with fry carrots slices n kishmish
enjoy....

n have this pulao with dahi n special chatni...
recipie...red chili n garlic spicy chutni

whole red chillies(round)20
safiad zeera...1 table spoon... See More
lil water
3 table spoons black vineger
salt to taste
garlic 6 medium cloves...
grind them in a mixy.... n its ready...
u can also add finely chopped small onion n 4 to 5 table spoon of this blended chutni mix them togethern have with pulao....yummy....my mouth is full of water

mmm u can use.chicken..qeema(beef n mutton both...) gosht beef n mutton both even lamb meat,,,but i like in chicken n qeema (beef)

Lasagne

INGREDIENTS (12 servings)

12 lasagne sheets..1/2 cup butter...1 chopped onion..i clove minced garlic..1/2 cup all-purpose flour..1tsp salt..2 cups chicken broth..2 cups milk..4 cups shredded mozzarella..I cup grated parmesan cheese..1tsp oregano..1/2 tsp black pepper..2 cups cubed chicken(or minced meat)..mushrooms(& any other vegetables U wnt to include)

PROCEDURE:

preheat oven @ 175 degree centigrade..boil lasagna sheets fr 8-10 minutes(add some salt and oil in water so the sheets don't stick)..melt butter on medium heat & cook in it garlic & onion..stir in the flour, salt & mix well..mix in the broth & milk & boil stirring constantly for 1 minute..stir in 2 cups mozzarella & 1/4 cup parmesan..season wth oregano & black pepper..remove frm heat..

spread 1/3 of th sauce in th baking dish..layer wd 1/3 of th sheets(covering th sauce) along wth parmesan & mozzarella,chicken & vegetables(i used mushrooms,olives,capsicum)..
repeat the steps with the rest of the sheets,sauce, vegetables,& chicken.
make sure the top most layer is of cheese & and vegetables..

STUFFED CHILLIE

STUFFED CHILLIE
a new favourite in our family....you can serve it in any way you want as an appetizer or tea snack ..the chillie itself is a mild sweet flavour n i even takeout seeds .....you can coat it in any way you want with besan or crumbs....this is what i did
took some chicken mince n cooked it with onion tomatoes filled the chilles with the mixture..then made a dough that i use for my papri and wrapped it around chilles and deep fry..thats it..hope you enjoy it....

Chicken Samosay

Ingredients
500 gm chicken mince
1 tbsp chili flakes
11/2 tbsp cumin crushed
2 tbsp whole coriander crushed
2 bunch of green onions (sliced)
Salt to taste
Samosa sheets
Oil to fry

Method 

Stir fry the chicken in a pan and add the rest of the ingredients and cook till keema is done. Make samosas and fry them.
Easy and delicious :)

Chicken cheese Roll

ING:
1/2 kg chicken(boiled & shredded)
1 cup mozeralla cheese
1 cup capsicum(thinly sliced)
1 cup cabbage(finely sliced)
2tsp black pepper
1tsp red chilli powder
salt to taste
1 green chillies(finely chopped)
2tbsp tomato katchup
spring roll sheets
oil for frying

METHOD:

Fry cabbage & capsicum in greased pan.
Mix all the ingredients in a bowl(chicken,cabbage,capsicum,salt,black​ pepper powder,red chilli powder,green chilli,tomatoe ketchup).
Add cheese when the mixture is cooled.
Make rolls.
Deep fry them
Serve with chutni or ketchup or chilli sauce.
Enjoy:)

Chicken Pancake Springrolls.....

Ingredients...

For the Pancakes...

Maida- 1 cup
Cornflour- 1 tbsp
Coconut Milk powder- 1 tbsp (optional)
Salt to taste
Water as reqd...

For the springroll..

Egg white- 1 beaten
Salt a pinch
Bread crumbs as reqd
Oil to deep fry..

U can use any type of filling like samosa filling, veg, mutton anything.. Keep the mixture dry..Thats it...

Method...
Mix all the ingredients for the pancakes and make a loose batter... The cocnsistency shud be thinner than dosa batter... Now, heat a tawa and pour half a ladleful of this batter and make thin medium sized pancakes... Flip it over and cook both sides till very very light brown colour and keep aside...Fill each pancake with the masala of ur choice and roll as u roll a springroll..Now, dip each prepared pancake springroll into the egg white and then breadcrumbs..Deepfry till golden brown....Ur Pancakes Springrolls are ready to be served hot and Njoy with any sauce of your choice!!!

Tips:
1. The pan-cake batter shud be thin otherwise u won't be able to make thin pancakes..
2. The pancakes shud be made thin otherwise it wud break when folding and also when fried, it wud turn out to be thick layer which wudn't be tasty..
3. While folding the springroll, be sure to cover from all sides, otherwise oil wud getin thru ur springroll...
4. Oil shud be medium hot and just put 2-3 at a time or chances are there to break it..

Chicken Spring Roll

for the filling
100 grams minced chicken
1/4 cup each lettuce and cabbage shredded
a small pc. of grated carrot
spring onions
a little dark soya sauce
a pinch of curry powder

METHOD
heat
a bit of oil in a frying pan ( not too much, please be sparing) and
then stiry fry the veggies till soft. add the chicken, stir on high heat
for 2 mins till chicken turns white...add the curry powder, the soya
sauce and mix well. cool it
take spring roll wrapper and fill with this filling. deep fry till golden.

VEG FILLING
lettuce,
cabbage, mushrooms, spring onions, bean sprouts....sautee it and season
according to choice, u can put the curry powder or omit it n just use
soya. cool it and make spring rolls

Chicken Vegetable Baryani

Ingredients
Boneless chicken (cut into juliennes) ½ kg
Onion sliced 1 cup
Yogurt 1 cup
Yellow color pinch
Capsicum (cut into juliennes) 1
Carrots (cut into juliennes) 1
Lemon (cut in round slices) 1
Tomato (cut into juliennes) 2
Green chilies (length wise sliced) 4
Rice (boil with 2 tbsp salt till ¾ done) ½ kg
Oil ¾ cup
Mint leaves 15 to 20
Salt 1 tsp heaped
Ginger garlic paste 2 tsp
White cumin crushed 2 tsp
Chili powder 2 tsp
All spice ½ tsp heaped
Turmeric ½ tsp
Black cumin whole ½ tsp
Chopped coriander leaves 2 tbsp

Method
Heat ¾ cup oil, fry 1 cup onion till light golden, add ½ tsp black cumin with 2 tsp ginger garlic paste, 2 tsp chili powder, 1 tsp salt, ½ tsp turmeric, 2 tsp white cumin seeds and fry adding little water, now add ½ kg chicken juliennes, fry for 5 minutes, add 1 cup yogurt with 1 capsicum, 1 carrots, and 2 tomatoes cut into juliennes. Cook till chicken tender. Remove and add 2 tbsp chopped coriander leaves, 4 green chilies, 15 to 20 mint leaves, ½ tsp all spice. In a pan spread one layer of ½ kg boiled rice, then cooked chicken mixture. Spread some hara masala, 1 sliced lemon, top with reaming rice. Lastly add pinch of yellow color, simmer for 15 minutes.

Capsicum Chicken

Ingredients:
Chicken-500gm(medium sized pieces)
onion-1 (finely chopped)
tomatoes-2(chopped)
capsicums-2(cut into big pieces)
Tomato sauce-1tbsp
garam masala -1tsp
salt
oil
For marinade:
curd/yogurt-1 tbsp
cumin pwd-1/2 tsp
coriander pwd-1 tsp
red chilli pwd-1/2tsp
pepper pwd-1/2 tsp
turmeric pwd-a pinch
ginger garlic paste-1tsp
soya sauce-1 tsp
vinegar -1 tsp
salt
Method:
Marinate chicken with curd,red chilli pwd,pepper pwd,coriander pwd,cumin pwd,turmeric pwd,vinegar, soya sauce, salt and ginger-garlic paste for at least 2 hrs.kept it in a fridge.Heat oil in a Pan add chopped onions and fry till transparent.Add the capsicum and tomatoes and saute for3 mts.switch off heat,keep aside.In the same pan add oil&the marinated chicken cook on high heat for 4mts.then reduce to medium heat&cook for10m.Add enough water and cook till chicken turns soft &become dry.Finally add the garam masala pwd and tomato sauce. Add the saute onion,capsicum and tomatoes.mix it in chicken&cook for 5m.switch of the stove &serve hot.

Chicken Bread Sandwich

Chicken Bread: Step 1

Roll out the dough into a rectangle.

Chicken Bread: Step 2

Put your filling in the center of the rectangle and make slits on both of the longer sides.

Chicken Bread: Step 3

Start bringing the topmost slit ends across from each other alternately.

Chicken Bread: Step 4

Keep going, remember to alternate, like a criss-cross fashion. Left to right...right to left.

Chicken Bread: Step 5

This is how it will look as you get further down the bread with the crossing of the sides/braiding.

Chicken Bread: Step 6

When you reach the end, leave a tail at the bottom, just for the appearance. You can just tuck everything neatly in if you like, but u can make a tail at the bottom of the loaf. :)

Chicken Bread: Step 7

Grease a tray and place your breads. The recipe says to make 2 loaves but I prefer dividing it into three and making three average sized loaves. That is up to your preference!

Chicken Bread: Step 8

Apply egg-wash and sprinkle the sesame seeds...then bake as directed!

Enjoy your delicious chicken bread!! Here is the recipe:

Ingredients for dough

Flour 4 cups
Instant yeast 1 tbsp
Powdered milk 2 tbsp
Salt 1 tsp
Oil 4 tbsp
Egg 1 (plus 1 for glazing)
Castor sugar 1 tsp

In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour.

Ingredients for chicken filling

Chicken boiled and shredded 1 ½ to 2 cups
Onion chopped finely 1 medium or 2 small
Salt 1 tsp
Black pepper 1 tsp
Coriander leaves 2 tbsp
Green chilies chopped 4
Garam Masala Powder 1 tsp
Flour 2 tbsp
Butter 2 tbsp
Milk 1 cup
Sesame seeds as required

Heat 2 tbsp butter fry onion till soft then add 2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp garam masala....add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely. Now divide the dough into two or three parts depending on what size loaves of chicken bread you want. Roll the dough to a rectangular shape, snip the sides with scissors or a knife, put filling in the centre and fold each side so they overlap each other (like a braid) the filling will show slightly but that's ok, brush top with beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes or so.

Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.

SPECIAL CRISPY FRIED CHIKEN.

Method:
make 8 piece of one chicken,,,in a bowl add water,,salt,,baking powder,dip this chicken in water for 3 hour,,rinse the water and let it dry,,sprinkle little bit off red chili,,salt and soya sauce,,in a bowl add yougert,,egg,salt,,black papper,,in an other bowl,,add floor,red chili salt,,know dip chiken in yougert mixture,thn in floor mixture,,then deep fry this,,,pre heat your gas oven on 250 after that set temp on 160 put chicken in oven for 4 to 5 min it give chicken special taste

Chicken Seekh

You will need:

1 kilo chicken mince
3 medium onions, minced in the processor
6 to 8 cloves of garlic
large piece of ginger
1 bunch of coriander
2 small eggs - make sure they're SMALL.. if u only have large, just use one
breadcrumbs of 3 slices of white bread - make them fresh
Spices:
1/4 tsp cinnamon powder
1/2 tsp each of garam masala and nutmeg-mace-cardamon powder mix 
1 level tsp salt, or to taste
1 level tsp each of coriander and cumin powder 
1 full tsp each of black salt, curry powder and black pepper powder
1 and half full tsp aamchoor powder (mango powder)

Do this:

1- process the coriander with ginger and garlic and onions. Add all to chicken mince and process in processor/grinder again
 
2- add the breadcrumbs, spices, and eggs and mix all well. Let it rest for half an hour in the fridge
3- form the kababs and insert the skewers inside

4- fry a few of the kababs in oil and set the skewers on the grill or in the oven

5- serve with rice or parathas


I fried some green chilies, slices of one small lemon and a cup of peas in hot oil. Added water and cooked the rice as normal damm rice. Once done, I made a small 'tunnel' in the rice and poured some orange food colour without mixing it. 

The kababs I fried, I tipped onto the rice with the frying oil. 

The whole lot I served with a tomatoe chutney - just blend half a bunch of mint leaves, 2 cloves of garlic with a little water finely. Add 3 quartered tomatoes to it and blend lightly so that you have a rough chutney. Spice it with a pinch of salt and juice of one lemon. 

So, there u go.. I didnt add green chillies to my kababs, because the children wouldnt have eaten it. But you can, if you want to. Have fun and do give me ur feedback.

White Chicken Qorma

So I was out of tomatoes, otherwise this would have been a traditional murgh karahi. I was in no mood for a shorba.. and didnt have any bread to go with it, if I'd grilled it. Last option was to make this. This is the first time I've made it and I must say, it wont be the last :) I really enjoyed making it. I had no recipe to follow, so just went with my own imagination and Alhamdolillah, everyone was happy with the result. Have a go.. you'll like it..

This is what you need:

1 whole chicken, cut into 12 or more pieces
1 full tsp curry powder
1 and half tsp white pepper powder ( u can reduce this, I like white pepper)
1 level tsp black salt
1/2 tsp or to taste salt
1 tablespoon ground coriander 
1 and half tbls dessicated coconut &1 tbls white sesame seeds - ground together
1/2 cup blanched almonds, blended to a paste
4 tbls yoghurt
1 tbls cream
2 medium onions, pureed
1 large stick cinnamon
4 to 5 green cardamons
1 large bay leaf
1/2 tsp whole white cumin
2 to 3 green chillies
1 full tbls GG paste



And this is what you do with them:

1- Heat oil and fry the dry spices. Add the chicken. Let water evaporate.
 

2-  As soon as the onion dries up, add all the spices and saute well. You dont want the onion to get brown, just dry.. so watch the heat.

3- Add the yoghurt, cream and ground sesame and coconut
 
4- Mix well and let it cook a bit. Let the yoghurt water dry up a bit then add almond paste.Mix all in very well and keep heat on medium flame.
 
5- Keep stirring, if it gets too dry and sticks, add some water. I couldnt get all the almond out of my blender, so added water to the remains inside and blended again. I used this water whenever I needed to add some to the curry. 












6- As soon as your qorma has the desired thickness remove from heat and put the green chillies on top. Cover and leave to rest for a few minutes.Then serve hot with naans or white rice.