Homemade Chicken Broast....By Ayesha Md

Chicken Broast is a very delicious recipe, we all love chicken and when talk about fried chicken, we can't stop eating it. Chicken Broast is a perfect dish for chicken lovers. Chicken Broast can be eaten as a lunch or a dinner. Chicken is a light white meat which contains a lot of proteins, so it is very beneficial to our health. Children love to eat fried food, so for them, it is a very unique recipe, it is a spice free, yet very flavorful dish. The main ingredients are chicken, flour, egg and milk. The Chicken Broast is usually cooked along with chicken skin, which when being cooked, makes it extra crunchy. The Chicken broast is eaten with french fries, ketchup, garlic sauce and buns.

Prep Time: 30 mins
Cook Time: 1 hr
Cuisine: Arabian
Serves: 4
Course: Lunch or Dinner
Author: Ayesha Md

Ingredients:
For marinating the chicken:

1 kg chicken (cut into 8 pieces with skin)
3 tbsp garlic powder
4 tbsp red chili powder
salt as per taste
1 tbsp black pepper powder
oil for frying

For coating the chicken:

4 eggs (beaten)
1/2 kg all purpose flour
salt as per taste
75 ml cold milk
1 tbsp black pepper powder
3 tbsp garlic powder

Methods of cooking:

1. Wash the chicken pieces and set aside for 15 minutes.

2. Take a large bowl, add chicken, salt, garlic powder, red chili powder and black pepper powder, mix them well and let it marinate for at least 2-4 hrs.


3. Take a bowl, add all purpose flour, salt, black pepper powder and garlic powder, mix them well and set aside.

4. Beat eggs and milk with handy whisker, and set aside.

5. Now, take the chicken pieces one by one and dipped it into the beaten egg mixture first, then coat it with flour. Repeat this process with all the rest of the chicken pieces.


6. Take a large non-stick pan, heat oil, then place these chicken pieces one by one. And cook for 10-15 minutes on low flame on both the sides, turning occasionally.When turning golden brown, remove from the oil and transfer it to the paper to absorb excess oil. As shown in the picture.

7. Yours Chicken Broast is ready. Serve hot with french fries, garlic sauce, ketchup and buns. As shown in the picture.

8. Oil should neither be too hot nor too low in temperature, while frying the chickens, else the chicken will not cook from inside. A normal oil temperature is preferable. 

9. Do not overcrowd the pan, a small batch of chicken should be fried at a time.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....

And I'll be back soon with an another exciting recipe..

Ruz Al Bukhari روز البخاري Arabic dish

Ruz Al Bukhari (روز البخاري), is originated from Saudi Arabia. Rul Al Bukhari is one of the aromatic and delicious rice. Ruz Al Bukhari is also very popular in Afghanistan. It can be eaten as a lunch or dinner. The main ingredients are brown rice, chickpeas, carrot and dry fruits. Those were the golden days when I lived in Saudi Arabia, and often eaten Ruz Al Bukhari with Faham or Shawaya, I couldn't forget the yummy taste of this special rice. The special about this Ruz Al Bukhari is that, it's cooked in one pot with less ingredients, yet flavorful. 

Prep Time: 15 mins
Cook Time: 1 hr
Cuisine: Arabian
Course: Lunch or dinner
Servings: 5
Author: Ayesha Md

Ingredients:

1 kg brown rice
100 gm chickpeas
salt as per taste
4 tbsp oil
2 bay leaves
2 cinnamon sticks
4-6 green cardamoms
4-6 cloves
2 brown cardamoms
6-8 black peppercorns
2 star anise
2 dried black lime
1 tbsp green cardamom powder
6-8 green chilies (remove the stem)
1 tbsp lemon zest
4 carrot (grated)
1 tbsp cumin seeds
2 medium sized onions, thinly sliced
1 liter water soda
1 tsp baking
1/4 tsp of yellow food color (mix with 2 tbsp milk)
50 gm of raisins
2 tbsp ghee

Methods of cooking:

1. Wash and soak brown rice for at least 2 hrs.

2. Wash chickpeas (kabuli chana) then, add salt, baking powder and water. and soak them overnight or at least 6-8 hrs.

3. Take a pressure cooker, add soaked chickpeas, salt, and water, bring to a boil and cover the lid of pressure cooker, and cook for 10-15 minutes or till chickpeas half tendered. Open the lid of the pressure cooker and drain the excess water and remove the chickpeas and set aside.

4. Take a large pressure cooker, heat oil, add bay leaves, cinnamon sticks, green cardamoms, cloves, brown cardamoms, black peppercorns, dried black lime, star anise and cumin seeds, cook for a minute and add onions, cook for another 5 minutes, then add water, salt, chickpeas, rice and green chilies, lemon zest, green cardamoms powder, bring to a boil.

5. Cover the lid of the pressure cooker, and cook for 5-10 minutes on low flame.

6. Open the lid of the pressure cooker and add grated carrot in one side and cover it with some cooked rice. Add yellow food color to the other side. Simmer it on very low flame for 10 minutes.

7. Take a pan, heat ghee, add raisin, cook till golden brown and add this over the top of the rice, as shown in the picture.

8. Yours Ruz Al Bukhari is ready. Serve hot with Faham, Shawaya or roasted meat, salad and chutney.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....

And I'll be back soon with an another exciting recipe....

Chapli Kabab With Dry Fruits....by Ayesha Md

Chapli Kabab is a very popular Kabab and it's so delicious, that you can't stop eating it. The main ingredients are minced (chicken, beef/mutton), spice and flour (gram, corn). Chapli Kabab can be eaten as a lunch or dinner with Raita and salad. It is a very healthy dish, because it is made up of mince, which contains a lot of protein. Chapli Kabab can be deep fried or shallow fried. In this recipe, I used deep frying methods, because it makes the Kabab more crunchy. I also used some dry fruits to make Chapli Kabab tastier and healthier. However, you can skip this, if you don't like dry fruits. So, let's move to the recipe....

Prep Time: 1 hr
Cook Time: 2 hrs
Course: Lunch or Dinner
Servings: 4-5
Author: Ayesha Md

Ingredients:

For minced:

1/2  kg minced (beef/mutton)

1 tbsp ginger garlic paste

1 tbsp onion paste

1 tbsp black pepper powder

1 tbsp garam masala powder

1 tbsp red chili powder

1 tbsp red chili flakes

2 tbsp coriander powder

2 tbsp cumin powder

salt as per taste

3 tbsp Shan/National chapli kabab masala

1/4 mace powder

2-3 tbsp flour (gram, corn)

3 tbsp yogurt 

1 egg beaten

3 green chilies, finely chopped

1 medium sized onion, finely chopped

1 bunch of coriander leaves, finely chopped

2 tbsp lemon Juice

1 tbsp coriander seeds (crushed)

1 tbsp pomegranate seeds

oil for frying

5 cashew nuts (paste or chopped)

5 almonds (paste or chopped)

3 walnuts (paste or chopped)

5 pistachios (paste or chopped)

5 pine nuts (paste or chopped)

5 raisins (paste or chopped)

1 tbsp coconut powder

For Salad: 

2 medium size onions, cut into rings
1 bunch of coriander leaves
2 lemons, wedge
2 green chilies, thinly sliced

For Raita:

1 cup of mint leaves
200 ml yogurt
salt as per taste

Methods of cooking:

1. Take a large bowl, add minced, ginger garlic powder, red chili powder, red chili flakes, salt, lemon juice, cumin powder, coriander powder, onion paste, black pepper powder, garam masala powder, Shan/National Chapli Kabab masala, mace powder, yogurt, egg beaten, gram/corn flour, coriander seeds, pomegranate seeds, chopped onion, chopped green chili, chopped coriander leaves, cashew paste, almonds paste, pistachios paste, walnut paste, raisin paste, pine nuts paste and coconut powder mix them well and set aside for at least 30 mins.

2. In the meanwhile, Cut onion ring, cut lemon wedge and a bunch of coriander, as shown in the picture.

3. Take a blender, add mint leaves, salt and yogurt, then blend it. Yours Pudina Raita is ready, as shown in the picture.

4. Now make small disc form patties or make an oval shape, as shown in the picture.

 5. Take a large non-stick pan, heat oil, when oil is enough hot, add a small batch of patties into the oil. Cook for 5-10 minutes on medium flame turning occasionally. When turning golden brown, remove from the oil and transfer it to the paper to absorb excess oil. As shown in the picture.

 6. Yours Chapli Kabab is ready. Serve hot with Pudina Raita, Salad and Naan/Roti.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe..... 

Creamy Cheese White Sauce Pasta...an Italian dish

Pasta is very delicious and beneficial to our health, pasta is a low cholesterol, low sodium, gluten free and fat free food. Pasta helps in weight loss and maintains our energy. When pasta is being cooked with creamy white sauce with cheese, it gives an excellent flavor and becomes so nutritive. It is the one of my most favorite dish among all pastas.

Creamy Cheese White Sauce, Pasta, originated from Italy. The main ingredients are flour, pasta, butter, milk and cheese. Creamy Cheese White Sauce Pasta is of many kinds, such as, creamy cheese white sauce pasta with veg, creamy cheese white sauce pasta with chicken, creamy cheese white sauce pasta with meat and creamy cheese white sauce pasta plain. In this recipe, I tried to make simple plain creamy white sauce pasta with cheese. The special about this recipe is that it is free of spices and it is being cooked without any veg and non-veg. So, please try making this recipe by following very simple steps.

Prep Time: 15 mins

Cook Time: 1 hr

Cuisine: Italian

Course: Lunch and Dinner

Servings: 3-4

Author: Ayesha Md

Ingredients:

750 ml milk

6 tbsp butter

6 tbsp flour

salt as per taste

200 gm Mozzarella shredded cheese

2 tbsp garlic powder

1 tsp black pepper powder

200-300 gm pasta

2 tbsp oil (for boiling pasta)

water required for boiling pasta

Directions for cooking:

1. Take a large pot vessel, add water, salt and oil and bring to a boil, then add pasta. Cook for 5 minutes and drain the excess water and wash the pasta into running tap water and set aside.

2. Take an another large pot vessel, heat butter, add flour and saute for a minute, then add black pepper powder, garlic powder, salt and milk very slowly and keep stirring to avoid burning, bring to a boil and cook for a minute, then add cooked pasta and cheese mix them well and cook for 1-2 minutes on low flame. See the picture below.

3. Turn off the flame. Yours Creamy Cheese White Sauce Pasta is ready. Serve hot.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe..... 

Aloo Matar Tahri with Soya Methi Saag....Winter special

Now, winter is everywhere and potato and peas are also available everywhere in large quantity, at a very low price. It is the best time to cook something special from potato and peas. So, I tried to make potato and peas Tahri also called as Aloo Matar Tahri. Tahri is one of the most popular dishes of North India. It can be eaten as a lunch or dinner. The main ingredients are rice and spices. There are many kinds of Tahri such as, Meat Tahri, Chicken Tahri, Mince Tahri, Plain Tahri and Potato Tahri. The special about this recipe is that, I made Aloo Matar Tahri with Soya Methi Saag. The smell and flavor of the Soya Methi saag is so special, which makes this recipe a more flavorful. Once try this recipe, Aloo Matar Tahri with Soya Methi Saag in the winter and you, your children and your family will love to eat this.

Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Cuisine: Indian
Course: Lunch or Dinner
Servings: 3-4
Author: Ayesha Md

Ingredients: 

4-5 medium size potatoes, chopped into big pieces
500 gm peas
2 small size onions, thinly slice
2 tomatoes, finely chopped
6 green chilies (remove the stem)
A bunch of soya methi saag (3 cups) , finely chopped
1 tbsp ginger garlic paste
1 tbsp black pepper powder
1 tbsp garam masala
1 tbsp cumin powder
1 tbsp red chili powder
2-3 tbsp turmeric powder
75-100 ml oil
1 tbsp cumin seeds
2 bay leaves
2 cinnamon sticks
4 green cardamoms
4 cloves
2 brown cardamoms
6 black peppercorns
1/2 tsp mace powder
75 gm of yogurt
salt as per taste
750 ml water
600 gm rice (brown or white)
2 tbsp lemon juice

Directions for cooking:

1. Wash and soak rice for at least 2 hrs.

2. Take a large pressure cooker, heat oil, add cumin seeds, bay leaves, cinnamon sticks, green cardamoms, cloves, black peppercorns and brown cardamoms saute for a minute, then add onion, fry till it turns golden brown, add ginger garlic paste and cook for 5 minutes, then add red chili powder, black pepper powder, garam masala powder, mace powder, cumin powder, salt, lemon juice, yogurt and turmeric powder.
3. Add, potatoes and peas, cook for a minute, then add tomato, soya methi saag, green chili, water and rice mix them well, bring to a boil and cover the lid and cook for 5-10 minutes on very low flame.

4. Open the lid of the pressure cooker, if there is excess water evaporates, it on high flame and then simmer for 5 more minutes on low flame.

5. Yours delicious spicy Aloo Matar Tahri with Soya Methi Saag is ready. Serve hot.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe.....

Veg Pizza in oven.....Homemade (Dough and Pizza Sauce)

Pizza is basically an Italian dish, but now it's become very popular in all most all over the world. The main ingredients are flour, yeast, cheese and topping (veggie, chicken and meat). There are many kinds of Pizza such as, Veg Pizza, Chicken Pizza, Meat Pizza, Paneer Pizza and Cheese Pizza. Pizza can be eaten as a lunch, dinner or as a snack. The days have gone, when Pizza has been made in a big restaurant only. Now, it is very simple to make Pizza at home, because all the ingredients are easy available in the market. I've already shared Veg Pan Pizza as one of my recipes, refer to this for the recipe: https://ayeshamd.blogspot.com/2019/01/no-oven-yummy-vegpan-pizza.html In this recipe, I'm making Veg pizza in an oven from homemade dough and homemade Pizza sauce. In this recipe, I'm going to show you how making a Pizza dough, it's very simple just follow simple steps and your homemade pizza dough is ready. However, pizza sauce is easily available in the market but, in this recipe I'm going to show you how making Pizza sauce.
Prep Time: 1 hr
Cook Time: 2 hrs
Cuisine: Italian
Servings: 5
Course: Lunch, Dinner, Snack
Author: Ayesha Md

Ingredients:

For dough:

75 ml of lukewarm water
1 cup of yogurt
2 tsp of active dry yeast powder
1/2 tbsp salt (as per taste)
3 tbsp of oil+ 1 tbsp for greasing
3 tsp of sugar
4 cups of all purpose flour
1 tsp baking soda double action

For Pizza Sauce:

300 gm tomato puree
1 tsp sugar
1 tbsp lemon juice
2-3 tbsp oregano herbs
salt as per taste
2 tbsp black pepper powder
1 tbsp red chili flakes
1 tbsp paprika powder
1 tbsp ginger garlic powder (half tsp each)
1 tbsp olive oil
1 tbsp onion powder

For Topping:

200 gm olive slices (optional)

1 tomato thinly slice, or finely chopped
1 green capsicum thinly slice, or finely chopped
1 red capsicum thinly slice, or finely chopped
1 medium size onion, ring (optional)
500 gm shredded Mozzarella cheese

Directions for cooking:

1. Take an empty bowl, then add flour, salt, baking powder, yogurt and olive oil.

2. Take an another bowl, dissolve sugar and yeast in lukewarm water. Let it settle for 10 minutes.

3. Now mix this mixture and knead it for 5-10 minutes or till it becomes a soft dough. Cover it with cling drape and let it rise 6-8 hrs.

4. Take a large bowl, add tomato, capsicum, olive and onion and then mix them well.

5. Take a non-stick pan, heat oil, add tomato puree, red chili flakes, black pepper powder, paprika powder, ginger garlic powder, onion powder, lemon juice, sugar, oregano herbs and salt. Cook for 5- 10 minutes or till thickens.

6. Now your dough has risen, knead for a few minutes. Divide it into 6-8 small size or 4 medium size or 2 big size balls.

7. With the help of rolling pin, flatten each ball into pizza base size and spread 2-3 tbsp pizza sauce over the top of the base and sprinkle some cheese then decorates your favorite toppings.

8. Preheat the oven at 425 degree Celsius.

9. Grease, oil into the baking tray, place pizza base over it, and cook for 10-15 minutes, till cheese melted or turns golden spot over it.

10. Remove the Pizza from the baking tray to a cutting board and cut each pizza into 6-8 slices. Serve hot with ketchup. 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe.....

Veg Soupy Noodles....Zero spice...A vegetarian dish

Noodle soup is a common dish across East and Southeast Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles. Refer to this for further details https://en.wikipedia.org/wiki/Noodle_soup.

Soup is of many kinds for examples, chicken soup, lentil soup, meat soup, veg soup, noodle soup, chicken noodle soup, veg noodle soup, lentil veg soup, meat noddle soup and green leafy vegetable soup. A Soup can be made as a stock or as a creamy soup. The main ingredients of soup are stock (veg, chicken, meat), noodle, pasta, cream, seasoning, vegetables, chicken and meat. Soup is a perfect lunch or dinner and it can be eaten in any seasons, whether it is winter or summer. However, the study shows that soup is more preferable in winter to summer. Because all the vegetables are available in the market in large quantities, at a very low price.

Soup is very beneficial for our health, but children never like soup. So, In this recipe I tried to make this soup with Knorr Noodle, you can also try any of the instant noodles such as Maggi and Yippee etc, instead of Knorr Noodle. Children will love to eat this Veg Soupy Noodles, which is healthy as well as tasty. 

Prep Time: 30 min
Cook Time: 1 hr

Course: Lunch and Dinner
Servings: 2
Author: Ayesha Md

Ingredients:

2 carrots, finely chopped

1/2 tsp black pepper
1 liter water

2 Knorr Noodles 

salt as per taste
100 gm beans, finely chopped

125 gm peas

4-6 Mushrooms, finely chopped
1 tomato, finely chopped

1 small onion, finely chopped

4-6 garlic clove (crushed)

3-4 tbsp oil

Directions for cooking:

1. Take a large vessel pot, heat oil, add garlic, saute for 3 minutes, then add onion and cook for 5 minutes. Now add peas, mushroom, carrot, bean, tomato, salt and black pepper powder saute for a minute.
2. Add water and bring to a boil, then cover the lid and cook on very low flame for 10 minutes.3. Open the lid. Now all vegetables are tendered well, as shown in the picture.

4. Now add all the seasoning and Knorr Noodles, bring to a boil, and lower the flame and cook for about 3-5 minutes, as shown in the picture.

5. Turn off the flame, transfer this Veg Soupy Noodles to a serving bowl, as shown in the picture. Serve hot or warm. 

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....

And I'll be back soon with an another exciting recipe....

Rasmalai.....from milk powder easy dessert.

Rasmalai is an Indian popular sweet dish. Rasmalai got its name from the two words, these are Ras means sweetened milk syrup and Malai means soft spongy creamy balls. The main ingredients are milk powder, sugar, dry fruits, milk and cardamom powder. This is a perfect dessert for your lunch and dinner and for your parties too. The smooth, soft, creamy and spongy balls with sweetened milk syrup makes everyone so crazy and at the same time, it is full of nutrition and it's very beneficial for your children. During summer, we always prefer cold dessert, so, Rasmalai is a perfect dessert. It is very simple to cook and its my most favorite Indian dessert. I love puddings but when talked about Rasmalai I can't stop eating. In this recipe, I used milk powder to make Rasmalai, milk powder is easily available in the market. So, let's try this lovely dessert by following very simple methods.

Prep Time: 30 mins
Total Time: 1 hr 30 mins
Cuisine: Indian
Course: Lunch or dinner
Servings: 10
Author: Ayesha Md

Ingredients: 

For Malai:
 

2 cups of milk powder
2 eggs beaten
2 tsp baking powder
2 tbsp all purpose flour (Maida)
4 tbsp cooking oil

For Ras:

1 1/2 - 2 liter milk
1 1/2 cups of sugar
2-3 tbsp rose water
4-8 green cardamoms 
10 almonds (chopped)
10 pistachios (chopped)

Directions for cooking:

1. Take a large bowl, add milk powder, beaten eggs, baking powder, flour and cooking oil mix them to make a soft dough.

2. Grease your hands with oil, make small and smooth chickpea size balls, ensure that there is no crack on balls, else balls will break when it is being cooked.

3. Take a large pot vessel, add milk, sugar and green cardamoms, bring a boil or till sugar dissolved completely. Do not thickens the milk, else balls will become hardened while cooking.

4. Transfer these balls one by one to the boiling milk, cover the lid and allow it to cook for at least 35-40 minutes on low flame or until balls done completely.

5. Turn off the flame and add rose water. Let it cool.

6. Now transfer Rasmalai into the serving dish and decorate it with chopped almonds and pistachios.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....

And I'll be back soon with an another exciting recipe....

Tandoori Chicken in oven.....with charcoal smoke

Tandoori Chicken is the best dish for an appetizer or who loved spicy chicken. Chicken is a white light meat and has lots of proteins present in it, and people always prefer it the most. Tandoori chicken can be eaten as a lunch or dinner or during parties.Tandoori Chicken is originated from the Indian subcontinent. The main ingredients are chicken, yogurt, and spices. Tandoori chicken has a unique taste as it's often cooked in charcoal or cylindrical clay oven. I used simple and easy method to cook this Tandoori chicken in an oven and after that I gave a charcoal smoke at once, to enhance the flavor of this chicken. I also used an alternative method to cook this Tandoori chicken. 

Prep Time: 30
Marin Time: 6-8 hrs
Cook Time: 1 hrs
Cuisine: Indian
Course: Lunch or Dinner
Servings: 4-5
Author: Ayesha Md

Ingredients:

1 kg chicken (cut into 4 parts)
2 tbsp ginger and garlic paste
1 tsp black pepper
3 tbsp red chili powder (as per taste)
2 tbsp ghee/butter + 2 tbsp for grilling
1 tsp garam masala
a pinch of red food color
4 tbsp Shan/National tandoori chicken masala
salt as per taste
4 tbsp yogurt (beaten)
2 tbsp lemon juice
oil for greasing
1 tbsp ghee for charcoal smoke
1 charcoal
2 cucumbers
4 lettuce leaves
1 lemon wedge

Direction for cooking:

1. Cut and wash chicken pieces.

2. Take a large bowl, add chicken, salt, black pepper powder, red chili powder, butter, yogurt, tandoori chicken masala, lemon juice, red food color, garam masala powder and ginger and garlic powder mix all of them well. Cover and set aside for 6-8 hrs.

3. Cut cucumbers into thin slices, wash lettuce leaves and cut lemon into wedges. Set aside for decorating.

4. Preheat the oven at 240 degree Celsius.

5. Take a baking tray, grease with oil, now place these chicken pieces over the baking tray. And cook
for about 10 minutes. Then apply a tbsp of ghee/butter to these chicken pieces. Cook for another 5 minutes.

6. Flip these chicken pieces to the other side, and cook for 10 minutes. And apply a tbsp of ghee/butter, then cook for another 5 minutes.

7. Take out the baking tray from oven, to give a charcoal smoke, keep a small bowl in the baking tray,  burn a piece of coal and add a tbsp of ghee at the top of burning coal, cover it with large utensil and let it rest for 10 minutes.

8. Now remove these chicken pieces from baking tray and place the tandoori chicken in serving dish and decorates it with cucumber slices and lettuce leaves with lemon wedges.

Alternative methods:

1. Take a non-stick pan, grease with some oil, place these chicken pieces over it. And cook for 10 minutes on low flame. Flip these pieces to the other side, cook for 10 minutes to this side also. Now apply a tbsp of ghee/butter and cook for another 5 minutes. Repeat this process for the other side also.

2. To give a charcoal smoke, keep a small bowl in the pan, burn a piece of coal and add a tbsp of ghee at the top of burning coal, cover it with large utensil and let it rest for 10 minutes.

3.  Now remove these chicken pieces from the pan and place the tandoori chicken in serving dish and decorates it with cucumber slices and lettuce leaves with lemon wedges.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....

Gulab Jamun....from Milk Powder...Indian dessert

Desserts are perfect for creating the moment more memorable and when talk about Gulab Jamun...ohhh...hooo...it's everyone loves. Although, Gulab Jamun is a very traditional sweet dish, but people still love this. In my family, everyone is crazy about this except me. I usually cooked Gulab jamun for my family, but don't like to eat this.  Gulab Jamun is an Indian subcontinent sweet dish. The main ingredients are milk powder, sugar, all purpose flour (maida) and oil/ghee. In this recipe, I'm making Gulab Jamun from milk powder.

Prep Time: 15 mins
Total Time: 1 hr
Cuisine: Indian subcontinent
Course: Dessert
Author: Ayesha Md

Ingredients:

For the gulab Jamun:

2 cups of milk powder (use full fat milk powder)
2 tbsp all purpose flour (Maida)
2 tbsp oil/ghee
1/2 tsp baking powder
1/2 cups milk (6-10 tbsp)
a pinch of salt
2 tbsp semolina (soaked in 2 tbsp of water for 10 mins)
ghee for frying

For the sugar syrup:

3 cups of sugar
4 cups of water
6-8 green cardamoms (husked and crushed or powdered)
a pinch of saffron
2-3 tbsp rose water
2 tbsp lemon juice.

Steps:

1. Take a large bowl, add milk powder, all purpose flour, ghee, baking powder, milk and soaked semolina mix all of them to make a soft and sticky dough.

2. Grease your fingers and make a smooth ball about the size of a large walnut. Make sure there are no crack on the surface, else the balls will break when it is being cooked.

3. Take a large pot vessel, add sugar, water, green cardamom and lemon water, then cook for 5 minutes or till sugar dissolves and the syrup thickens slightly. Turn off the flame, add saffron and rose water. And set aside.

4. Heat oil in a large non-stick pan, add a small batch of balls into the oil and cook for 5 minutes or till it turns golden brown.

5. Repeat this process, for the rest of the balls.


6. Now transfer these balls into the hot syrup.

7. The Gulab Jamun should rest in the syrup for at least  2-4 hrs before serving

Important Tips:

1. Sugar syrup must be enough warm when jamun drop into it.

2. Oil should never be too hot nor too low in temperature while frying Jamun. A medium temperature should be used, else balls will not be cooked from inside.

3. Avoid over kneading of the dough, else gluten will be formed.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....

And I'll be back soon with an another exciting recipe....

Arabian Dish...Kabsa ( كبسة‎ ) Laham, By Ayesha Md.

I had been living my entire life in Saudi Arabia before I moved to India, so how can I live without Kabsa Laham. It is my most favorite dish and I always prefer Kabsa Laham to Biryani. Although it's free from all spices, it's an excellent taste. The Kabsa Laham is originated from Saudi Arabia. It is the National dish of Saudi Arabia. The main ingredients are rice, meat (chicken, lamb, goat, beef and camel), dry fruits and spices. Lets start making this recipe by following simple steps:

Prep time: 30 mins
Cook time: 1 hr  
Total time: 1 hr 30 mins  
Cuisine: Arabian
Course: Lunch and Dinner   
Serves: 4-5   
Author: Ayesha Md

Ingredients:

For Laham (Meat):

1 1/2 kg Laham (lamb meat cut into 4-6 large pieces with bones)

75-100 ml oil

3 bay leaves

3 cinnamon sticks

5 green cardamoms
5 cloves
8 black peppercorns
2 brown cardamoms

2 star anise
2 dried black lime
salt as per taste

1 tbsp black pepper powder
2 medium size onions, thinly slice

200 gm tomato puree
1 tbsp turmeric powder
2 tbsp ginger and garlic paste
water as required
2 tbsp lemon juice

4-6 green chilies (remove the stems)
3 tbsp Shan Kabsa Masala

For Rice:

1 kg brown rice
1 liter water
salt as per taste

25 gm cashew nuts
25 gm raisins
25 gm almonds
25 gm pine nuts
5 tbsp ghee

For salad:

2 cucumbers

2 Tomatoes

For Chutney:

3 Tomatoes

4-6 green chilies

1 cup coriander leaves
salt as per taste

Directions for cooking:

1. Wash and soak brown rice for 2 hrs.

2. Wash and clean meat pieces and set aside. Take a large pressure cooker, heat oil, then add bay leaves, cinnamon sticks, green and brown cardamoms, black peppercorns, star anise and cloves. Now add onion and saute till it turns golden brown, then add the meat and saute well and cook till they turn brown, add tomato puree and cook for 5 minutes, then add garlic ginger paste, salt, turmeric powder, black pepper powder, kabsa masala, lemon juice and water. Cover the lid of pressure cooker and cook for 15- 20 minutes on low flame or till meat tendered.

3. In the meanwhile, prepare your Salad, chopped cucumbers and tomatoes and mix them as shown in the picture.

4. Now take tomato, green chilies and salt and grind them to make a paste. Then add a cup of  chopped coriander leaves and mix them well as shown in the picture.

5. Open the lid of the pressure cooker, and measure the broth and add water, salt, rice, dried black lime and green chilies. Cover the lid of the pressure cooker, cook for 5-10 minutes on low flame.

6. Open the lid of the pressure cooker. If there is excess moisture or water, simmer for 5-10 minutes on very low flame.

7. Take a pan, heat ghee and add cashew nuts, raisins, almonds and pine nuts and fried till it turns golden brown, as shown in the picture.

8. Yours Kabsa Laham is ready to serve. As shown in the picture.

If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....

And I'll be back soon with an another exciting recipe....