Mint chocolate brownies 5 🌟

Mint Chocolate Brownies

 These easy Mint Chocolate Brownies are a family favorite!  Everyone always asks for the recipe for these amazing brownies! Because who can resist brownies with mint frosting?

Ingredients

1 box of fudgey brownie mix
2 cups powdered sugar
8 TBSPs of butter softened like almost melted
2 TBSPs milkdash of green food coloring
1 1/2 tsp mint extract
6 ounces semi-sweet chocolate chips
8 TBSPs of butter

Instructions

Bake up your brownies in a 9by 13 inch pan. Let cool in the refrigerator for a half hour (at least).

Combine the powdered sugar, milk, butter, green food coloring, and mint extract. Pour over the cooled brownies and smooth out with the back of a spoon. Refrigerate for another half hour.

Melt the chocolate chips in butter in the microwave or a small saucepan over medium-low heat. Pour over the chilled brownies & mint. Tip the pan to make it spread evenly. Pop back in the refrigerator to let it set, at least a half hour.

To make slicing easier, dip your knife into a hot glass of water and wipe off the excess water between each slice into the brownies.

Murgh Musalam roasted 5 🌟

Murgh Musalam                                                                           
Ingredients:   

1Kg. Whole Chicken
25 gms.Raw Papaya
Salt to taste
4 medium sized Onions
4 cloves Garlic
2” piece Ginger

MASALA ‘A’

5 gms. Cinnamon
8 Cloves
5 gms. Black Pepper
8 gms. Green Cardamom
5 gms. Poppy seeds
50 gms. Desiccated Coconut
20 gms. Chironji

Masala B

20 gms. Cumin seeds
20 gms Coriander Seeds
5 gms. Chilli  Powder
250 gms. Curd
A Pinch Saffron
A Pinch Saffron Colour edible
1 tbsp. Kewra Jal
250 gms. Ghee
4 Eggs
30 gms. Almonds
2 Silver leaves
Clean and wash 250 gms. Curd
A Pinch Saffron
A Pinch Saffron Colour edible
1 tbsp. Kewra Jal
250 gms. Ghee
4 Eggs
30 gms. Almonds
2 Silver leaves     
                                                                                  Method:

Clean and wash the chicken, taking care to wash the inside well. Prick all over with the fork. Grind the raw papaya to a paste –and apply it with salt on the chicken rubbing it in well. Marinate for 2 hours. (If a broiler chicken is being  used then there is no need to marinate in the papaya paste).
Meanwhile, finely slice the onions and fry in ghee till golden brown.
Remove and grind half the onions to a paste and keep aside.
Also grind garlic and ginger to a paste. Then lightly roast ingredients of masala A and B separately on a griddle and grind to a paste.

For the stuffing, hard boil 4 eggs, chop and keep aside.
Blanch and peel the almonds and cut into the slivers. Keep aside.
Now, remove the papaya paste off the chicken completely. Dissolve the saffron colour in kewra water and apply on the chicken rubbing inside also.

In a bowl, mix masala A and B in the curd and mix  well. Then add the coloured chicken to this mix, rub well and marinate for 25 minutes.
Now  mix half of the fried onions in chopped boiled eggs and stuff inside the body cavity of the chicken. Thread the chicken by bringing the wings and legs close to the body and tie with a thread

Put a lagan or patili on fire and pour the ghee which was used for frying the onions and the chicken along with the marinade. Simmer for 30 minutes or till the chicken is done and the ghee appears on the sides. When done, place on a platter and remove the thread. Place the silver leaves on the chicken and garnish with almond slivers.
Serve hot with the warqui paratha or sheermal.

Chicken Sheekh Kebob

RECIPE
Chicken Thigh Qeema with fat: 3 lbs
Yellow onion fine chopped: 1.5 cups
Chopped Cilantro: 2/3 bunch
Fine Chopped Ginger: 2 tbsp
Fine Chopped Green chili: 2 Tbsp
Salt: 1 Tbsp
Red Chili Powder: 3/4 tbsp
Crushed Pepper: 3/4 Tbsp
Basic Garam Masalah: 1 Tbsp
Jyfal powder: 1/2 Tsp
Javetri Powder: 1/2 Tsp
Orange Food Color(Optional) 1/4 Tbsp

Jawed maghz Nihari 5 🌟

INGREDIENTS FOR NIHARI

BEEF BONG MEAT (SHANK): 1 Kg (With fats and white muscles) OR Mutton (Goat/Lamb) Shank or Back leg meat: 1 Kg Nali Bones: 4 of full size  (For beef only)

Goat Brain (Maghz): 2 Additional wet Fats: 250 gm
Ghee/Cooking Oil: 2.5 cups (3 cups if goat meat or no fatty meat)
Whole Wheat Flour: 1/2 measuring cups. Ginger Paste: 3 Tbsp
Garlic Paste: 3 Tbsp

REGULAR SPICES:

Salt: 2 tbsp (Or to Taste)
Red Chili Powder Hot: 2 Tbsp (Or to Taste) {Restaurant always use Extra hot chili powder to get extra business from Customers with an additional order of Piyaz (Onion) Ka Tadka to reduced the heat in the Nihari)
Kashmiri Mirch: 2 Tbsp
Haldi (turmeric) powder: 1/4 Tea Spoon

MAIN NIHARI SPICES || MAIN NIHARI SPICES || MAIN NIHARI SPICES
SOUNTH (Dried Ginger) Powder: 2 tbsp PIPLI Whole: 4 STICKS of 1.5" OR 6 OF 1" JYFAL Whole: 1/4
JAVETRI Flacks: 1/4 Tbsp Crushed AJWAIN(Carom) Seeds: 1/2 Tea Spoon BADIAN (Star Anis): 2 Whole
BLACK PEPPER Whole: 1/2 Tbsp
WHITE CUMIN Seed: 1/2Tbsp
BLACK CUMIN Seed: 1/2 Tbsp
SAUNF (Fennel) Seed: 3Tbsp
BLACK CARDAMOM: 2
GREEN CARDAMOM: 5
CLOVES WHOLE: 6
CINNAMON: 1 of 2"
CORIANDER SEEDS: 4 Tbsp (Only for POTLI) Tied potli will go to the curry to be cooked for 4 Hrs.
BAY LEAVES: 2 Will go to the curry to be cooked for 4 Hrs.
GARNISHING || GARNISHING || GARNISHING
Thin Sliced Ginger
Thin Sliced Green Pepper
Lemon/Lime to squeeze on Nahari. Chopped Cilantro and green mint

SPECIAL GARAM MASALAH

Pipli: 3 sticks
Zeera: 2 Tbsp
Black pepper: 1 Tbsp
Black cardamom: 2
Cloves: 8
Cinnamon Stick: 1 of 1.5"

Grind all whole spices very fine and sprinkle on the top of your Nihari Dish at the time of serving. 

Seekh kebob must try 5 🌟

Qeema Chicken Thigh with fat: 1.5 kg
Yellow onion finely  chopped: 1.5 cups
Chopped Corriander : 1/2  bunch
Fine Chopped Ginger: 2 tbsp
Fine Chopped Green chili: 2 Tbsp
Salt: 1 Tbsp
Red Chili Powder: 1/2  tbsp
Crushed Pepper: 1/2  Tbsp
Garam Masala powder : 1 Tbsp
Jyfal powder: 1/2 Tsp
Javetri Powder: 1/2 Tsp
Orange Food Color  1/4 Tbsp

M8x everything together. Make seekh kebob in wooden stick. Keep a side

Shallow fry in frying pan.

Serve with Paratha and chutney.

Sweet and Sour Wings not breaded 2 recipes yummy 5 Stars

Ingredients

Wings:12 chicken wings wingettes and drumettes
1/2 tsp salt
1/2 tsp pepper

Secret Sauce:

1 tbsp olive oil
2 garlic cloves minced
2 tbsp pomegranate molasses
1/4 cup soy sauce
3 tbsp teriyaki sauce
3 tbsp brown sugar
1 tbsp honey
1 tbsp ketchup
2 tbsp barbecue sauce
1 1/2 tsp corn starch
3/4 cup water

Instructions

Wings:

Preheat the oven too 400F. Line a baking sheet with aluminum foil and place a rack on it, coat the rack with non-stick spray.*

Wash the wings, pat dry them so they are completely dry.

Season both sides with salt and pepper, place the wings on the rack.

Bake in the oven for 15 minutes.

Flip the wings and cook for another 15 minutes.**

Toss the wings in a bowl with the secret sauce.

Garnish with some green onions and sesame seeds.

Serve hot.

Secret sauce:

Mix cornstarch and water in a small bowl.

Heat oil in a sauce pan over medium heat.

Saute garlic for one minute.

Add the rest of the ingredients + cornstarch and water to the saute garlic.

Cook for 10-15 minutes until the sauce thickens.

Taste and adjust to your preference. (more soy sauce for saltiness, more brown sugar for sweetness and more pomegranate molasses for sourness)

Recipe Notes

Baking the wings on a rack helps them cook evenly. If you don't have a rack, just bake them on the baking sheet that is lined with aluminum foil and coated with non-stick spray. 
*Cooking time doesn't change for more wings.

 

 

Sweet and sour breaded chicken wings

1st  RECIPE

Sweet and Sour  breaded Chicken Wings

 

Prep time 60 mins

Cook time 30 mins

Total time 1 hour 30 mins

Ingredients

1.5 pound chicken wings (about 10)For marinating the chicken wings:
1 teaspoon salt
1 teaspoon black pepper

For the batter:
half cup flourhalf cup potato starch
2 eggs, beaten

For frying the chicken:

several cups oil depend on the size of your frying pan so the oil is deep enough to cover the chicken wings when frying.

Sweet and Sour Sauce:
half tablespoon oil
2 cloves garlic, minced
⅓ cup ketchup
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons water

Instructions

Marinate chicken wings with salt and pepper for an hour (at least 30 minutes to make sure the chicken absorbs the flavor)Mix flour and potato starch on a plate, set asideBeat two eggs in a small bowl, set asideCoat the chicken wings first with flour mixture then with egg mixture, last with flour mixture againHeat oil under medium-high heat until reached temperature (350 degrees F), test by inserting a chopstick, if the oil starts to bubble immediately, it's readyDeep fry the chicken wings for 10 minutes, stir occasionally, until cooked through and golden brown (cook in batches if needed, make sure oil returns temperature before adding the next batch), fish out, let sit on paper towelTurn to high heat, deep fry the chicken wings again for about 5 minutes (double frying method keeps the chicken wings crispy), remove and place on paper towels.

To make the sauce, first whisk ketchup, honey, rice vinegar and water in a containerHeat a skillet with low heat with a touch of oil added, pan fry the minced garlic until fragrant and brownedPour in the honey ketchup mixture, heat with low heat until the sauce starts to thicken, stir occasionally to avoid burningTurn off the heat and coat the chicken wings evenly with the sauce, serve hot and enjoy!

 

 

2nd Recipe not breaded

INGREDIENTS

3lbs chicken wings(separated and tips removed)
2⁄3cup dark brown sugar(firmly packed)
2tablespoons cornstarch
2teaspoons dry mustard
2⁄3cup vinegar
1(8 ounce) can crushed pineapple, undrained
1⁄2cup ketchup
1⁄2cup water
1tablespoon soy sauce
salt
pepper

DIRECTIONS

Preheat oven to 425°.Cover shallow baking pan with foil and spray with cooking spray.

Spread chicken wings in a single layer in pan.

Brown wings for 20-30 minutes.

Remove from oven and drain fat from pan, sprinkle with salt and pepper.

Meanwhile combine all remaining ingredients, except salt and pepper, in a sauce pan.Cook over medium heat until thick and glossy, stirring constantly.

Cover chicken wings with  sauce and enjoy.