SPICY CHICKEN KABAB

Spicy Chicken Kabab

Ingredients

Chicken boneless cubes, ½ kg
Ginger garlic paste, 1 tbsp adhrak lehsan
Raw papaya paste, 1  tbsp paprika
Salt, 1 tsp or to taste namak
Roasted grams, 3  tbsp  bhuna chaana
Almonds, 6 nos. Badam
Black pepper corns, 8-10  Kali mirch
Cloves, 4 nos. Long
Green cardamom, 3-4 green elaichi
Nutmeg, ½ piece jaifal
Mace, 4-5 strands jawantri
Cinnamon stick, one daal chini
Cumin seeds, 1 tsp white zeera
Caraway seeds, ½ tsp shah zeera
Onion (fried), 2  large
Yogurt (strained), 2 tbsp
Red chili powder, 1 tsp laal mirch powder
Turmeric powder, ¼ tsp heldi
Butter, 1 tbsp makhan
Charcoal, sufficient koila
Oil, for frying

Procedure

First of all, take boneless chicken cubes in a bowl, add ginger garlic paste, raw papaya paste and salt, mix the spices well and refrigerate it for half an hour.

In a  frying pan, add roasted grams, almonds, black pepper corns, cloves, green cardamom, nutmeg powder, mace powder and cinnamon stick, mix and roast until fragrant obtain.

Then, add cumin seeds and caraway seeds powder and give a good mix, set aside to let it cool.

Later, take a spice mill, add roasted spices and grind to make a fine powder and set aside.

Now, take a blender, add fried onion, yogurt and blend the ingredients well.

After that, place a chopper, add marinated chicken, onion yogurt mixture, turmeric powder, ground spices, red chili powder, butter and chop until well combined, give it a coal smoke for two minutes.

In the next step, grease your hands with cooking oil, take the mixture and make a Kabab or patties of equal sizes.

Finally, take a frying pan, heat the oil and fry Kabab from both sides until they get golden brown.

Enjoy the Spicy Chicken Kabab with sauce and salad.

Dates Carrot Caramelized Cake 5 🌟

Ingredients

all purpose flour 1 cup
baking soda 3/4 teaspoon
salt 1 pinch
vegetable oil / canola oil 3/4 cup
Granulated Sugar 3/4 cup
eggs 2 nos
Pure Vanilla extract 1/2 teaspoon
grated carrot 1 cup
chopped dates 1 cup
chopped walnut 1/2 cup

For Caramel
Granulated Sugar1/2 cup
hot water1/4 cup

Dusting
Confectioner's Sugar

Method

Prepare caramel -

Heat sugar in a dry pan over medium heat until sugar dissolves. Swirl the pan often to avoid sugar clumps and get the sugar caramelized equally on all portions. Make the Caramel dark and on the bitter side. The bitterness of the Caramel complements this cake really well.

Add hot water to the caramel. It will bubble up and be careful. Switch off the heat as soon as the caramel dissolves. Keep aside till it is cooled thoroughly.

Preheat the oven to 350F or 180C. Grease a 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan. Line the bottom with parchment paper. You can also use a 8 inch round pan.

Toast nuts -
Spread walnut on a cookie tray/sheet pan in a single layer and toast them in a 350F oven for about 10 minutes. Shake the pan occasionally during this time to make sure the nuts toast evenly. Don't miss this step. Otherwise, you feel a bit raw taste of nuts in the cake.

Prepare Cake batter - Sift together the dry ingredients - flour, baking soda and salt into one bowl.

In another bowl, whisk together the eggs and sugar.

Add the oil and beat well, making sure it's all incorporated.

Make sure the prepared caramel is cooled. Then, add the caramel and Vanilla Essence. Mix well.
Add the dry ingredients (flour mixture) and mix slowly and gently until just combined. Do not overbeat.

Grate carrots. Pit and chop dates into tiny pieces. Split up the toasted walnut .

If they are too big. Add a tablespoon of Flour into the Carrots, Dates, and Nuts and mix slightly. It will prevent them from sinking to the bottom of the pan (especially dates and nuts) and will aid to separate the Date pieces.

Fold this into the batter. Mix well using a spatula.

Pour the batter into the prepared pan. Bake for around 40 - 45 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Allow the cake to cool down completely. Dust the cake with confectioners sugar. Enjoy:)

Dinner Roll Buns 24 rolls

Ingredients

Buns: 24 buns
1 tbsp instant dried yeast
55 g / 1/4 cup caster sugar
1/2 cup / 125 ml warm water
600 g / 20 oz bread flour (4 1/2  Cups to 5 cups ) extra for dusting (can use all purpose / plain flour if you like)
1/2 tsp salt
1 cup / 250 ml milk, lukewarm,
50 g / 3.5 tbsp unsalted butter, melted
2 eggs, at room temperature, beaten with fork

Brushing:

1 tbsp butter, melted

Instructions

Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
Place flour, remaining sugar and salt in a bowl. Mix to combine.

Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.

Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.

Rise #1:

Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 - 2 hours or until almost tripled in volume.

Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.

Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 4 pieces (24  in total).
Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball.
This stretches the dough on one side and that's how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)

Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 4x 4.

Rise # 2:

Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).
Partway through Rise #2.

Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped.

Remove rolls from oven. Brush with melted butter.
Use overhang to lift rolls onto a cooling rack.
Allow to cool to warm before serving.

Recipe Notes are in Blog

Lemon Cake 5 🌟

Ingredients

3 Eggs
1/2 cup of sugar
1/2 cup of Oil
1/2 cup of Greek Yogurt
1 cup of Milk
2 tsp of Vanilla Extract
Zest and Juice of 1 Lemon
1-1/2 cups of All Purpose Flour
1 3.4oz packet of Instant Lemon Pudding
1 tsp of Baking Powder
1/2 tsp of Baking Soda
1/2 tsp of Salt

For glaze:
1 cup of Powdered Sugar
3 tbsp of Lemon Juice

Preparation

1) Preheat your oven to 350 degrees, grease a 9x5” baking pan with some non-stick spray and lay the bottom with some parchment paper.

2) In a large bowl, using a handheld electric whisk, whisk together the eggs, sugar and oil for about 30 seconds, add the yogurt, lemon zest and juice, milk and vanilla and whisk for another 30 seconds or so.

3) Add the flour, instant lemon pudding, baking powder, baking soda and salt, mix until thoroughly incorporated.

4) Pour the batter into  prepared pan, bake for about 50 minutes to an hour or until fully cooked. Let it cool completely.

5) To make the glaze, whisk together the powdered sugar and lemon juice until runny but not too loose, pour over the cake and allow it to set before serving

Super Easy Dinner roll 5 🌟

Ingredients 

1/2 cup warm water

1/2 tsp instant yeast 

1 1/2  tbsp sugar

2 tbsp olive oil

3/4  tsp salt (I used half and half)

2 cups all purpose flour or bread flour or maida 

1/4 cup warm water 

Sesame seeds to sprinkle on top

Bake at preheat oven 175C/ 345F for 12 -15 minutes 

Method

In bowl add warm water touch to finger.  Add instant dry yeast and sugar mix well with wooden spoon.

Add olive oil salt and mix again .

Now add flour. Start machine . Let it mix until all crumbled. Can be done my hand too.

Add 1/4 cup warm water if needed add little bit more. Let it mix until it transform in dough. Will be little sticky. 

Remove on working space. 

Sprinkle little flour in your hand and start working on dough until it is no more sticky.

Tug dough inside so top will be smooth.

To check if dough is ready. Put impression of finger on dough . It should bounce back, then dough is ready.

Put it in greased bowl. Cover with plastic wrap. Keep in warm place for 1 hour or until rise in double. Sometimes depend on kitchen temperature takes 2-3 hours.

After it is double in size. Remove air.

Devide dough in 12 equal size.  Roll it like ping pong ball.  put it in the greased baking tray. 

Cover again with plastic wrap . Put it away 2nd time proofing for 1-2 hours.

Before baking brush with melted butter, sprinkle sesame seeds. 

Bake at 175C for 12 to 15  minutes or until top turns into light golden. Do not over cook. 

Remove from oven brush top with melted butter.Remove in serving dish and enjoy.  

Same recipe can be used for Burger Bun or hot dog bun.

5 star from me.

Garlic Bread Rolls 5 🌟

Ingredients

1/2 cup warm water
1/2 tsp instant yeast
1 tbsp sugar
2 tbsp olive oil
3/4 tsp salt
2 cups all purpose flour or bread flour or maida
1/4 cup warm water

GARLIC BUTTER SPREAD

1 tsp crushed or paste
2 tbsp unsalted butter room temperature
1/2 tsp salt. Be careful if you have salt in garlic paste.
1/2 tsp oregano
1/2 tsp mix herb(thyme,celery,basil, rosemary,oregano,parsely) my herb choice.
1/4 tsp or less crushed red chilli flakes.
1/4 tsp black pepper powder

Bake at preheat heat oven 175C/ 345F for 12 -15 minutes

Method

In bowl add warm water touch to finger.  Add instant dry yeast and sugar mix well with wooden spoon.

Add olive oil salt and mix again .

Now add flour. Start machine . Let it mix until all crumbled.

Add 1/4 cup warm water if needed add little bit more. Let it mix until it transform in dough. Will be little sticky.

Remove on working space.
Sprinkle little flour in your hand and start working on dough until it is no more sticky.

Tug dough inside so top will be smooth.
To check if dough is ready. Put impression of finger on dough . It should bounce back, then dough is ready.

Put it in greased bowl. Cover with plastic wrap. Keep in warm place for 2 to 3 hours to rise in double.

After it is double in size. Remove air.

On floured working surface. Roll dough in round shape like chapatti/roti.

Spread butter mixer with brush or spoon. Apply all around and start rolling it like spring roll.

Now cut in 1 " length with knife. And put it in baking tray.

Cover again with plastic wrap . Put it away for again 11/2 to 2 hours .

Bake at 175C for 12 to 15  minutes or until top turns into light golden. Do not over cook.

Remove from oven brush top with butter garlic spread. Remove in serving dish and enjoy. 

5 star from me.

Super Easy Homemade Bread

Ingredients
All purpose flour 6 cups
Sugar 2/3 cup or (1/2 +1/4 cup) or 11 tbsp
Instant yeast 1 1\2 tbsp
Olive oil 1/4 cup or 5 tbsp
1 1/2 tsp salt
Warm water 2 cups

In bowl mixture add warm water touch to finger. Add yeast mix it well. With wooden spoon

Now add oil and salt mix again with wooden spoon

Start dough machine add 1 cup flour at a time.
Once all mix it will be sticky dough.  Remove on floured surface. And work with it until no more sticky.

Tug dough inside. Put impression of finger on dough, it should bounce back.

Put it in greased bowl , cover with plastic wrap and keep it for 1st proofing. For 1 hour to 2 hours depending on kitchen temperature or until double in size.

Now remove on floured surface, deflat air. Cut into half. You will get two loaves.

Roll with roller pin. Shape it like spring roll. Put in loaf baking greased bread pan.

Cover with plastic wrap and let it sit for 2nd proofing for 1 hour. Or double in size.

Remove plastic wrap and bake in preheated oven.

Bake at 175C for 20 minutes.

Kichra using national haleem powder

KICHRA BY SHEHNAZ FAMILY RECIPE

Ingredients

1 cup Haleem whole wheat
11/2 cup cracked barely

Soak in plan water over night

1 cup mix lentils soak in plan water over night

Equal amount.
Chaana daal
Moong  daal
Masoor daal

In morning through water . Mix daal , wheat and barley in new water. Add

2 tsp Haleem masala powder (national company is best )
2 cubes beef or chicken knorr
1 tsp held
1 tsp level salt

Cook until everything is done well. One hour or so.

Once everything is done use hand blender and blend until it all turn into puree.

In separate pot add

1 kg cubes meat mutton
2 tsp Haleem Masala powder
1/2 cup ghee daalda

Cook until everything mix well.

Now add all if this in Haleem puree and let it done until meat is ready.

Kichra is ready.

Serve with

White vinegar
Fried onion
Chat Masala powder
Lemon
Ginger Julian cut
Chopped chillies and coriander

Kichra Shehnaz Recipe so good

KHICHRA HALEEM HOMEMADE

Beef cubes 1 kg

Oil 1/2 cup
Wheat 1/2 cup

Soaked rice 1/2 cup

Mix lentil 1 cup 

Dal Masoor 
Dal channa 
Dal Moong 

Barley  11/2 cup 

Ginger garlic paste 1/4 cup
Turmeric powder 1tsp
Red chilli powder 1tsp
Salt 1tsp
Garam masala powder 1tsp
Fried Onion 1/4 cup for garnishing
Fennel seeds powder 1tsp 

Ginger thin sliced  for garnishing
Coriander finley chopped for garnishing
Mint chopped for garnishing
Lemon cubes for decoration

How to make Khichra Haleem

First heat oil in a large pan and fry onions in it.

Put meat into pan.

Add yogurt and all the spices including salt, chilli powder, turmeric powder , ginger garlic paste and all spice powder.

Add one teaspoon ground fennel seeds.

Then add 8 glass water and let it boil.

Once water start boiling , add boiled wheat and soaked rice to pan and cook at low flame.

Keep stirring with spoon to prevent it from burning.

Keep stirring and cook till 5 hours until it is fully tender (you can also grind in a grinder).

Sprinkle fried onion and chopped green chilies, coriander and mint leaves. Also sprinkle some lemon juice.

Delicious Khichra Haleem is ready to serve.

Note

In you like to use store bought Masala use national company . 2 tb.sp . It is so good. Omit ( red chilli pd, turmeric pd, garam masala pd, and fennel seeds od)

Haleem Homemade

How to Cook Haleem 5 🌟  Recipe in English)
Ingredients:

Beef:1 kg Raang meat

Onions fried 1 cup
Oil 1 cup
Tomatoes:2 to 3
Salt: 3 tbsp
Mace pd 1/2 tsp
Nut Meg pd 1/2 tsp
Red Chili Powder: 2 tbsp round dry one
Tilhar chilli roast and pd 2 tbsp
3 of 2" Cinnamon stick roast
1/2 tbsp black zeera roast
1 tbsp white zeera roast
6 black elaichi roast
10-12 clove roast
4 stick peepli
Yogurt: 1 cup
Ajinomoto 1 tbsp
Turmeric Powder: 1 tbsp
Coriander Powder roast 2 tbsp
All Spice Powder/ kebab China 1 tbsp
Bay Leaves: 3 to 4
Oil:1/2 cup
Wheat:100 grams 1 cup
Barley: 50 grams 1\2 cup
1 cup mix lentil
Chaana daal : 50 gram 2 muthi
Masoor daal 50 gram  2 muthi
Moong daal  50 gram 2 muthi 

Maash daal  50 gram 2 muthi

Rice 1/2 cup

Ginger Garlic: 2 tbsp

For Garnishing:

Fried onions
lemon cubes
green coriander chopped
green chili chopped
Chaat masala powder
White vinegar

Method

Heat oil in a pan.
When oil starts crackling, add all spice powder and then onions and fry them until they turn golden brown.
Add salt, ginger garlic, red chili powder, turmeric powder, coriander powder, tomatoes, yogurt and meat and cook. Add 5 to 6 glass water to tenderize it well.
When meat is tender, roast it again.
Grind cooked meat slightly to separate its filaments

Soak lentils over night.  Wheat and barley separately.
In morning boiled them .Grind all pulses including wheat and barley.
Add ground meat to ground pulses and place the pot on stove and keep moving the ladle (ghota lagana).
When it gets thicker, haleem is ready.
Enjoy with ginger, lemon, fried onions, mint, coriander and green chilies.

Spicy Chicken or Mutton Kaleji 5 🌟

Fry Spicy Mutton or Chicken Kaleji 

The following ingredients are necessary to make Spicy  Mutton or Chicken  Kaleji at home.

Ingredients

Kaleji (liver), ½ kg
Oil, ½ cup
Garlic paste, 2 tsp
Salt, ½ Tsp
Red chili powder, 1 tsp
Tikka masala, 1 tbsp
Dry roasted and crushed cumin, ½ Tsp
Whole spices, ½ Tsp
Turmeric, ¼ Tsp, and ½ Tsp
Onion (finely chopped), 1 (medium)
Tomato (chopped), 1 large
Yogurt, 2 tbsp
Ginger, 1  inch (Julianne)
Dry fenugreek leaves, 1 tsp
Fresh Coriander, 2  tbsp
Green chilies, 2 chopped

Procedure

First of all, take the (liver) kaleji in a pan and boil it, add one tsp of garlic paste and half tsp of turmeric and boil for eight minutes, after boiling drain all water.

If making with Chicken liver then no need to follow the top procedure.

In the next step, add oil in a pan and sauté onion in it, when it turns into translucent color, add garlic paste and all the given spices except whole spices powder, add two tbsp of water and cook it well.

When oil comes out, add chopped tomato, ginger, green chilies and cook them until tomatoes become paste.

After that, add kaleji into the prepared mixture, cook it by adding half a cup of water for five minutes on medium low flame.

It will be cooked in just five minutes of the roast because it is already boiled. Even chicken liver will be cooked in 10 mins.

Later, add yogurt, fenugreek leaves and whole spices powder and mix it well.

In the final step, sprinkle coriander leaves, simmer it for another two minutes and the liver is ready to serve.

Fried Spicy Mutton Kaleji is ready to serve with fresh chapati or Nan.

Enjoy