Better Than Chipotle's Beef Barbacoa
•1 whole dried New Mexico, costeño, or choricero chili, seeds and stem removed •1 whole chile ancho or pasilla, seeds and stem removed
•1 whole chile negro, seeds and stem removed
•1 quart low sodium store-bought or homemade chicken stock, divided
•3 tablespoons vegetable or canola oil, •divided 1 pound oxtails 1 small onion, •finely sliced 6 medium cloves garlic, smashed
•2 teaspoons ground cumin 1/2 teaspoon ground cloves 2 teaspoons dried oregano 4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce 1/4 cup apple cider vinegar 2 teaspoons fish sauce 1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless short ribs Kosher salt and freshly ground black pepper 2 whole bay leaves Kosher salt Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments for serving Directions
1.Adjust oven rack to lower middle position and preheat oven to 275°F. Add dried chilies to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chilies to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add 2 cups chicken broth, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside.
2.Meanwhile, heat 1 tablespoon oil in now-empty Dutch oven over high heat until shimmering. Cook oxtails until well-browned on all sides, about 8 minutes total. Remove oxtails and set aside. Reduce heat to medium.
3.Add remaining two tablespoons oil and heat along with onions and garlic and cook, stirring frequently, until deep brown and just starting to burn, about 10 minutes. Add cumin, cloves, and oregano and cook, stirring constantly until fragrant, about 30 seconds. Add chipotle chilies, vinegar, and remaining chicken broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender.
4.Add soaked chilies and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.
5.Place beef chuck in Dutch oven. Add oxtails, bay leaves, and sauce. Bring to a boil over high heat. Place lid on pot slightly cracked, then transfer to oven. Cook, turning beef occasionally, until completely tender and a cake tester or metal skewer inserted into meat shows little to no resistance, about 4 hours. Discard bay leaves and oxtails (meat from oxtails can be eaten if desired). Transfer chuck to a large plate. Return Dutch oven to stove top and cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes.
6.Beef can be cut and served immediately, but for best flavor, transfer beef to a sealed container along with liquid and refrigerate up to five days. When ready to serve, slice beef against the grain into 1 1/2- to 2-inch slices, then shred into large chunks with fingers or two forks. Return beef to a pot along with the sauce. Bring to a simmer and cook, gently stirring and folding until beef is hot, tender, and coated in sauce. Season to taste with salt. Serve immediately, piling the beef into warm corn tortillas with onions, cilantro, salsa, limes, or other condiments as desired. Alternatively, serve as-is with rice, noodles, grits, or cornbread.

1. Baked Chicken Nuggets.
Ingredients,
•Boneless chicken breast
•3 (skinless) Bread crumbs
•1 cup Parmesan cheese ½ cup (grated) •Salt 1 tsp or to taste Dried thyme
•1 tsp Dried basil
•1 tsp Butter ½ cup (melted)
•Boneless chicken breast
•3 (skinless) Bread crumbs
•1 cup Parmesan cheese ½ cup (grated) •Salt 1 tsp or to taste Dried thyme
•1 tsp Dried basil
•1 tsp Butter ½ cup (melted)
Directions
Preheat oven to 200 degrees C. Cut chicken breasts into 1 1/2-inch pieces. In a bowl, combine the bread crumbs, cheese, salt, thyme and basil. Put melted butter in a bowl. First dip chicken pieces into the melted butter, then coat with the breadcrumb mixture. Place chicken pieces on greased baking tray in a single layer and bake in the preheated oven for 20 minutes.
Preheat oven to 200 degrees C. Cut chicken breasts into 1 1/2-inch pieces. In a bowl, combine the bread crumbs, cheese, salt, thyme and basil. Put melted butter in a bowl. First dip chicken pieces into the melted butter, then coat with the breadcrumb mixture. Place chicken pieces on greased baking tray in a single layer and bake in the preheated oven for 20 minutes.
2. Beef Bun.
Ingredients
•Yeast 1 tbsp
•Sugar 1 tsp
•Salt to taste
•Flour 250 gm
•Egg 1
•Butter 2 tbsp
•Milk ½ cup
•Oil 2 tbsp
•Ginger garlic paste 1 tbsp
•Mince 250 gm
•Onion 1 (chopped)
•Coriander leaves
•¼ bunch Green chilies
•2 (chopped)
•Salt to taste
•Black pepper ¼ tsp
•Water as required
•Yeast 1 tbsp
•Sugar 1 tsp
•Salt to taste
•Flour 250 gm
•Egg 1
•Butter 2 tbsp
•Milk ½ cup
•Oil 2 tbsp
•Ginger garlic paste 1 tbsp
•Mince 250 gm
•Onion 1 (chopped)
•Coriander leaves
•¼ bunch Green chilies
•2 (chopped)
•Salt to taste
•Black pepper ¼ tsp
•Water as required
Directions
Dissolve yeast in little lukewarm milk, keep aside. Now add in sugar, salt, flour, egg, butter and remaining milk, mix well and knead to dough with water as required. Now cover the dough with plastic foil, keep aside till rise and doubled. Heat oil in a wok, add ginger garlic paste and mince, fry well till water dries. Then add onion, coriander leaves, green chilies, salt and black pepper powder. Fry well, then remove from fire. Make small balls with the dough, stuff each ball with the prepared mince. Again make balls and keep aside to rise. Grease an oven proof tray with a little oil, put each bun on greased tray. Brush top with beaten egg. Lastly bake in a preheated oven on 180 degrees for 10 – 15 minutes. Then remove from oven and serve.
Dissolve yeast in little lukewarm milk, keep aside. Now add in sugar, salt, flour, egg, butter and remaining milk, mix well and knead to dough with water as required. Now cover the dough with plastic foil, keep aside till rise and doubled. Heat oil in a wok, add ginger garlic paste and mince, fry well till water dries. Then add onion, coriander leaves, green chilies, salt and black pepper powder. Fry well, then remove from fire. Make small balls with the dough, stuff each ball with the prepared mince. Again make balls and keep aside to rise. Grease an oven proof tray with a little oil, put each bun on greased tray. Brush top with beaten egg. Lastly bake in a preheated oven on 180 degrees for 10 – 15 minutes. Then remove from oven and serve.
3. Chicken Broast
Ingredients
•Chicken 1-1/2 - 2 kg (with skin)
•Salt to taste
•Lemon Juice
•4 tbsp All purpose flour
•1 cup Mustard powder
•1 tsp White pepper
•1 tsp Paprika powder
•1 tsp Ajinomoto
•1 tsp Cinnamon powder
•1/2 tsp Egg 1 Milk
•4 tbsp Clarified butter for frying
•Chicken 1-1/2 - 2 kg (with skin)
•Salt to taste
•Lemon Juice
•4 tbsp All purpose flour
•1 cup Mustard powder
•1 tsp White pepper
•1 tsp Paprika powder
•1 tsp Ajinomoto
•1 tsp Cinnamon powder
•1/2 tsp Egg 1 Milk
•4 tbsp Clarified butter for frying
Directions
Cut chicken in 12 pieces and wash and dry with help of cloth to all chicken pieces. Marinate chicken with salt and lemon juice for half hour. Sift all purpose flour and add salt, mustard powder, white pepper, paprika powder, Ajinomoto and cinnamon powder. Whisk egg in a bowl also add milk and mix well. Dip chicken pieces in egg mixture then coat into all purpose flour and let stand for a while. Heat clarified butter in a wok and fry chicken pieces on medium heat till golden brown. Remove on absorbent paper and enjoy hot.
Cut chicken in 12 pieces and wash and dry with help of cloth to all chicken pieces. Marinate chicken with salt and lemon juice for half hour. Sift all purpose flour and add salt, mustard powder, white pepper, paprika powder, Ajinomoto and cinnamon powder. Whisk egg in a bowl also add milk and mix well. Dip chicken pieces in egg mixture then coat into all purpose flour and let stand for a while. Heat clarified butter in a wok and fry chicken pieces on medium heat till golden brown. Remove on absorbent paper and enjoy hot.
4. Cheese Rings.
Ingredients
•Cheese 8 oz (grated)
•Eggs 2
•Red chilli powder
•¼ tsp Salt
•¼ tsp Black pepper powder
•¼ tsp Baking powder
•½ tsp Mustard paste
•1 tsp Flour
•4 tbsp Milk
•1 cup Oil to deep fry
•Cheese 8 oz (grated)
•Eggs 2
•Red chilli powder
•¼ tsp Salt
•¼ tsp Black pepper powder
•¼ tsp Baking powder
•½ tsp Mustard paste
•1 tsp Flour
•4 tbsp Milk
•1 cup Oil to deep fry
Directions
Mix grated cheese with chilli powder, black pepper powder, salt, eggs, flour and mix, gradually stir in milk. Add mustard paste and baking powder. Heat the oil and pour mixture in a piping bag and pipe onto the hot oil in the form of rings. Fry till golden and drain excess oil and serve hot.
Mix grated cheese with chilli powder, black pepper powder, salt, eggs, flour and mix, gradually stir in milk. Add mustard paste and baking powder. Heat the oil and pour mixture in a piping bag and pipe onto the hot oil in the form of rings. Fry till golden and drain excess oil and serve hot.
1. Chicken N Cheese Truffle
Ingredients
Bread 6-8 slices
Oil 2 tbsp
Ginger chopped ½ tsp
Chicken 250g (thinly sliced)
Salt and black pepper to taste
Cheese slices
3-4 Eggs 3 (beaten)
Bread crumbs 1 cup
Oil for shallow fry
Oil 2 tbsp
Ginger chopped ½ tsp
Chicken 250g (thinly sliced)
Salt and black pepper to taste
Cheese slices
3-4 Eggs 3 (beaten)
Bread crumbs 1 cup
Oil for shallow fry
Directions
Flat bread slices with rolling pin. Heat 2 tbsp oil and stir fry garlic for a minute then add chicken, salt and black pepper. Cook until chicken tender. Place cheese slice on bread, place chicken strips then cover with other bread slice. Press it. Remove corner of bread and cut bread slice in your required shape. Dip in egg then coat bread nicely from all sides with bread crumbs. Heat oil and shallow fry Chicken N Cheese Truffle from both sides until golden brown. Serve with ketchup. Note: you can add vegetables also in Chicken N Cheese Truffle.
Flat bread slices with rolling pin. Heat 2 tbsp oil and stir fry garlic for a minute then add chicken, salt and black pepper. Cook until chicken tender. Place cheese slice on bread, place chicken strips then cover with other bread slice. Press it. Remove corner of bread and cut bread slice in your required shape. Dip in egg then coat bread nicely from all sides with bread crumbs. Heat oil and shallow fry Chicken N Cheese Truffle from both sides until golden brown. Serve with ketchup. Note: you can add vegetables also in Chicken N Cheese Truffle.
2. Chicken Nuggets
Ingredients
Chicken boneless (chopped) 1/2 kg
Oil (for deep frying) as required
Black pepper
1/2 tsp Garlic paste
1 tsp Salt
1 tsp Onion (small and chopped)
1 Plain flour 1/2 cup
Bread crumbs 1 cup
Egg 1
Oil (for deep frying) as required
Black pepper
1/2 tsp Garlic paste
1 tsp Salt
1 tsp Onion (small and chopped)
1 Plain flour 1/2 cup
Bread crumbs 1 cup
Egg 1
Directions
Add chicken pieces in a pot. Add garlic paste, black pepper and salt in it. Also add onion in it and mix well. Add this meat mixture in chopper to mince it. Put in fridge for a while. Make small nugget shapes from the meat. Coat them in plain flour. Beat an egg. Dip in egg and then coat in bread crumbs. Heat some oil in a pan. Deep fry the nuggets.
Add chicken pieces in a pot. Add garlic paste, black pepper and salt in it. Also add onion in it and mix well. Add this meat mixture in chopper to mince it. Put in fridge for a while. Make small nugget shapes from the meat. Coat them in plain flour. Beat an egg. Dip in egg and then coat in bread crumbs. Heat some oil in a pan. Deep fry the nuggets.
3. Chicken Popcorn
Ingredients
Chicken boneless 250 gm
Flour 4 tbsp
Mustard powder 1 tp
Black pepper 1 tsp
Salt to taste
Sugar 1 tsp
Onion powder or chicken spice powder 1 tbsp Egg 2
Bread slice 8
Flour 4 tbsp
Mustard powder 1 tp
Black pepper 1 tsp
Salt to taste
Sugar 1 tsp
Onion powder or chicken spice powder 1 tbsp Egg 2
Bread slice 8
Directions
In a bowl put chicken, mustard powder, black pepper, salt and onion powder mix all. In flour add mustard powder, black pepper, salt, sugar, onion or chicken spice powder mix it. Grind bread slice to make crumbs. Take chicken roll in to flour then dip in egg then roll into bread crumbs. Fry till golden, cut into small pieces Serve with ketchup and French dip.
In a bowl put chicken, mustard powder, black pepper, salt and onion powder mix all. In flour add mustard powder, black pepper, salt, sugar, onion or chicken spice powder mix it. Grind bread slice to make crumbs. Take chicken roll in to flour then dip in egg then roll into bread crumbs. Fry till golden, cut into small pieces Serve with ketchup and French dip.
4. Chicken Roll Ups
Ingredients
•For Dough: Flour 2 cups
Baking powder 1 tsp
Sugar 1 tbsp
Salt ½ tsp
Ghee 2 tbsp
Oregano 1 tsp
Cream cheese 1 tbsp
Water to knead
•For Sauce: Cream ½ cup
Milk 3 tbsp
Cheddar cheese 3 slices
Green chili garlic sauce 1 tbsp
Salt ½ tsp
Pepper ½ tsp
Coriander leaves 1 tbsp
•For Chicken and Vegetable: Chicken boneless 250 gm (tiny cubes )
Salt ½ tsp
Black pepper ½ tsp
Soy sauce 2 tbsp
Oil 1 tbsp
Egg ½ (beaten)
Hoisin sauce 1 tbsp
Sriracha sauce 1 tbsp
Onion 1 (cut in to cubes)
Cucumber 1 (cut into tiny cubes)
Tomato 1 (cut into tiny cubes )
Corn flour 1 tbsp
•For Dough: Flour 2 cups
Baking powder 1 tsp
Sugar 1 tbsp
Salt ½ tsp
Ghee 2 tbsp
Oregano 1 tsp
Cream cheese 1 tbsp
Water to knead
•For Sauce: Cream ½ cup
Milk 3 tbsp
Cheddar cheese 3 slices
Green chili garlic sauce 1 tbsp
Salt ½ tsp
Pepper ½ tsp
Coriander leaves 1 tbsp
•For Chicken and Vegetable: Chicken boneless 250 gm (tiny cubes )
Salt ½ tsp
Black pepper ½ tsp
Soy sauce 2 tbsp
Oil 1 tbsp
Egg ½ (beaten)
Hoisin sauce 1 tbsp
Sriracha sauce 1 tbsp
Onion 1 (cut in to cubes)
Cucumber 1 (cut into tiny cubes)
Tomato 1 (cut into tiny cubes )
Corn flour 1 tbsp
Directions
For Dough: Sieve flour and baking powder. Mix in sugar, salt and oregano. Rub in ghee and cheese. Knead into a medium soft dough with water. Leave to rest for 30 minutes. Divide into 4 balls. Roll out each ball into thin roti and cook on fry pan on both the sides then put ghee and fry till slightly crisp. Spread sauce then chicken and vegetable. Roll it and serve hot.
For Dough: Sieve flour and baking powder. Mix in sugar, salt and oregano. Rub in ghee and cheese. Knead into a medium soft dough with water. Leave to rest for 30 minutes. Divide into 4 balls. Roll out each ball into thin roti and cook on fry pan on both the sides then put ghee and fry till slightly crisp. Spread sauce then chicken and vegetable. Roll it and serve hot.
For Sauce: Cook milk and cream in a sauce pan. When boiling, add cheese, green chili garlic sauce, salt, pepper and coriander leaves; cook till thick.
For Chicken: Marinate chicken with salt, black pepper, soy sauce, oil, egg, hoisin sauce, sriracha sauce and corn flour. Leave for 10 minutes. Heat oil in a skillet and Shallow fry chicken until done then stir in onion, cucumber and tomato. Remove from heat.
1. Chili Cheese Pizza Toasts
Ingredients
Sandwich bread 2 slices
Mozzarella cheese 2 tbsp
Cheddar cheese 4 tbsp
Tomatoes 2 (chopped)
Onion 1 (chopped)
Green chilies 3 (chopped)
Coriander leaves as required (chopped)
Salt & black pepper to taste
Butter as required
Mozzarella cheese 2 tbsp
Cheddar cheese 4 tbsp
Tomatoes 2 (chopped)
Onion 1 (chopped)
Green chilies 3 (chopped)
Coriander leaves as required (chopped)
Salt & black pepper to taste
Butter as required
Directions
Preheat oven at 180 degree C. Take a small bowl and mix all ingredients except bread. Cut each bread slice into 4 squares and spread mixture with knife on them. Set bread slices on a baking tray and bake at 180 degree C till cheese melt. Serve delicious Chili Cheese Pizza Toasts with ketchup.
Preheat oven at 180 degree C. Take a small bowl and mix all ingredients except bread. Cut each bread slice into 4 squares and spread mixture with knife on them. Set bread slices on a baking tray and bake at 180 degree C till cheese melt. Serve delicious Chili Cheese Pizza Toasts with ketchup.
2. Chilli Chicken Hot Dog
Ingredients
Hot dog buns 4
Grated cheese 1/2 cup
Mustard paste 1 tsp
Onion sliced 2
Capsicum chopped 1
Ketchup 2 tbsp
Oil as required
•For Chili Chicken Topping:
Boneless chicken 1 cup
Chili sauce 1 tbsp
Soya sauce 1 tbsp
Chili garlic sauce 1 tbsp
Salt 1/2 tsp
Black pepper 1/2 tsp
Flour 2-3 tbsp
Oil for fry
Grated cheese 1/2 cup
Mustard paste 1 tsp
Onion sliced 2
Capsicum chopped 1
Ketchup 2 tbsp
Oil as required
•For Chili Chicken Topping:
Boneless chicken 1 cup
Chili sauce 1 tbsp
Soya sauce 1 tbsp
Chili garlic sauce 1 tbsp
Salt 1/2 tsp
Black pepper 1/2 tsp
Flour 2-3 tbsp
Oil for fry
Directions
For chicken topping: Marinate chicken with chili sauce, soya sauce, chili garlic sauce, salt and black pepper for 10 minutes. Now sprinkle flour and mix it nicely. Then heat oil and fry chicken till light golden. Mix chicken with capsicum and ketchup Cut hot dog buns into long half, toast it with 1 tbsp oil in pan and keep it aside. Now saute onion in 2 tbsp oil for 2 minutes. Then spread mustard paste on each buns. Place chicken mixture on bun, spread onion slice and spread cheese on top and cover with half bun. Now cut into half and close with tooth pick. In end, roll in butter paper and serve hot.
For chicken topping: Marinate chicken with chili sauce, soya sauce, chili garlic sauce, salt and black pepper for 10 minutes. Now sprinkle flour and mix it nicely. Then heat oil and fry chicken till light golden. Mix chicken with capsicum and ketchup Cut hot dog buns into long half, toast it with 1 tbsp oil in pan and keep it aside. Now saute onion in 2 tbsp oil for 2 minutes. Then spread mustard paste on each buns. Place chicken mixture on bun, spread onion slice and spread cheese on top and cover with half bun. Now cut into half and close with tooth pick. In end, roll in butter paper and serve hot.
3. Chinese Style Bun
Summary
Savour the taste of stuffed chicken in these Chinese Style Buns. The preparation is very easy and result an ultimate taste.
Savour the taste of stuffed chicken in these Chinese Style Buns. The preparation is very easy and result an ultimate taste.
Ingredients
All purpose flour 2 cup Milk 250 grams Sugar 1 tbsp Yeast 2 tsp Baking powder 2 tsp Butter 1-2 tbsp Salt to taste
•For Filling: Chicken 250 gm (boneless, chopped) Soya sauce 2 tbsp Ginger paste 1 tsp Olive oil 2-3 tbsp Honey 1 tbsp Black pepper ½ tsp (crushed) Salt to taste Oil 2 tbsp for fry Onion 1 (finely chopped) Coriander ½ bunch (finely chopped) Sesame seeds 3-4 tbsp Egg yolk 1
All purpose flour 2 cup Milk 250 grams Sugar 1 tbsp Yeast 2 tsp Baking powder 2 tsp Butter 1-2 tbsp Salt to taste
•For Filling: Chicken 250 gm (boneless, chopped) Soya sauce 2 tbsp Ginger paste 1 tsp Olive oil 2-3 tbsp Honey 1 tbsp Black pepper ½ tsp (crushed) Salt to taste Oil 2 tbsp for fry Onion 1 (finely chopped) Coriander ½ bunch (finely chopped) Sesame seeds 3-4 tbsp Egg yolk 1
Directions
Take ¼ cup lukewarm water add yeast, sugar mix it well and leave it. Take a mixing bowl add all purpose flour, baking powder, salt, butter mix it well when yeast is raised, add it in flour and mix. Now make dough with the help of milk, leave it and dough is ready. Now cover the bowl with plastic cling and set aside until double about 40 minutes.
Take ¼ cup lukewarm water add yeast, sugar mix it well and leave it. Take a mixing bowl add all purpose flour, baking powder, salt, butter mix it well when yeast is raised, add it in flour and mix. Now make dough with the help of milk, leave it and dough is ready. Now cover the bowl with plastic cling and set aside until double about 40 minutes.
For Filling: Take a mixing bowl add boneless chopped chicken, soya sauce, ginger paste, olive oil, honey, black pepper and salt, mix it well; leave it for 20-25 minutes. Take a cooking pan heat rest of the oil add chicken mixture and fry then add finely chopped onion fry 2-3 minutes, add coriander then take it out and set aside. Let it cool down. Take bun dough roll it with the help of rolling pin and cut into round shape fill the stuffing, roll it like ball and close with egg yolks; press lightly. Sprinkle sesame seeds on bun and bake it for 18-20 minutes on 200C. Now bun is ready to serve.
1) Crispy Burger.
Ingredients
Chicken breast 300 gm
Egg 2 – 3
Bun 4 – 6
White flour ½ cup
Rice flour 1 cup
Corn flour 1 cup
Baking powder 1/3 tsp
Garlic powder 1 tsp
Red chili powder 1 tsp
Black pepper 1 tbsp
White pepper 1 tbsp
Mustard paste 2 – 3 tbsp
Chicken powder 2 tbsp
White vinegar 3 tbsp
Oil for fry Salad leaves as required Mayonnaise as required
Salt to taste
Egg 2 – 3
Bun 4 – 6
White flour ½ cup
Rice flour 1 cup
Corn flour 1 cup
Baking powder 1/3 tsp
Garlic powder 1 tsp
Red chili powder 1 tsp
Black pepper 1 tbsp
White pepper 1 tbsp
Mustard paste 2 – 3 tbsp
Chicken powder 2 tbsp
White vinegar 3 tbsp
Oil for fry Salad leaves as required Mayonnaise as required
Salt to taste
Directions For Chicken Preparation:
Cut chicken breast into 6 slices. Now with the help of hammer tender the chicken and put it in a mixing bowl. Add white vinegar, salt, mustard paste, red chili powder and garlic powder and mix it well and marinate it for half an hour.
Cut chicken breast into 6 slices. Now with the help of hammer tender the chicken and put it in a mixing bowl. Add white vinegar, salt, mustard paste, red chili powder and garlic powder and mix it well and marinate it for half an hour.
For Dry Mixture:
Now take a square box of plastic and add white flour, rice flour, corn flour, chicken powder, black pepper, white pepper, baking powder, garlic powder and salt and mix it well.
For Crispy Chicken:
Now put all eggs into a mixing bowl and beat it well. Now place the marinated chicken into dry batter then roll it. Now dip it egg and again. Roll it into dry batter and deep fry. (Note: roll chicken into the batter until whole chicken is coated with batter)
For sauce:
Take a cup and pour ½ cup of mayonnaise and mustard paste and mix it well.
For Crispy Burger:
Now spread sauce on one side of bun then place chicken and then as again spread sauce on chicken and put ice berg on it and place the other piece of bun.
Now take a square box of plastic and add white flour, rice flour, corn flour, chicken powder, black pepper, white pepper, baking powder, garlic powder and salt and mix it well.
For Crispy Chicken:
Now put all eggs into a mixing bowl and beat it well. Now place the marinated chicken into dry batter then roll it. Now dip it egg and again. Roll it into dry batter and deep fry. (Note: roll chicken into the batter until whole chicken is coated with batter)
For sauce:
Take a cup and pour ½ cup of mayonnaise and mustard paste and mix it well.
For Crispy Burger:
Now spread sauce on one side of bun then place chicken and then as again spread sauce on chicken and put ice berg on it and place the other piece of bun.
2) Crispy Chicken
Ingredients
Chicken 1 kg
Eggs 2
All purpose flour
3 tbsp Cornflour
5 tbsp Baking Soda
1/2 tsp Ginger garlic paste
1-1/2 tbsp Red Chili powder
1-1/2 tbsp Vinegar
2 tbsp Salt to taste
Cornflakes as required
Eggs 2
All purpose flour
3 tbsp Cornflour
5 tbsp Baking Soda
1/2 tsp Ginger garlic paste
1-1/2 tbsp Red Chili powder
1-1/2 tbsp Vinegar
2 tbsp Salt to taste
Cornflakes as required
Directions
Take a bowl add chicken then mix all the ingredients together else cornflakes. Marinate for 1 hour Grind the cornflakes into a powder form. Take a piece of chicken, roll in the cornflakes and deep fry. Serve hot with tomato ketchup or chillies sauce.
Take a bowl add chicken then mix all the ingredients together else cornflakes. Marinate for 1 hour Grind the cornflakes into a powder form. Take a piece of chicken, roll in the cornflakes and deep fry. Serve hot with tomato ketchup or chillies sauce.
3) Crispy Chicken Broast
Ingredients
Chicken 2 (with skin)
White Pepper 1 tbsp
Salt 4 tbsp and 1 tbsp for coating
Ginger garlic paste 1 tbsp
Corn flour 1/2 cup
Green chili paste 3 tbsp
Plain flour 2 cups
Baking Powder 2 tbsp
Water as required
White Pepper 1 tbsp
Salt 4 tbsp and 1 tbsp for coating
Ginger garlic paste 1 tbsp
Corn flour 1/2 cup
Green chili paste 3 tbsp
Plain flour 2 cups
Baking Powder 2 tbsp
Water as required
Directions
Fill a bowl with water now add green chili paste, salt, baking powder and ginger garlic paste in it. Dip the chicken pieces in bowl and leave it for about 4-5hours to let the chicken marinated perfectly. Now take out the chicken from bowl and let it dry, make the coating by mixing the corn flour, plain flour, salt and white pepper. Mix all these items very well, now coat the chicken nicely Now deep fry the chicken and when the color changes to golden brown take it out and serve it. Broast is ready to serve try it and enjoy it.
Fill a bowl with water now add green chili paste, salt, baking powder and ginger garlic paste in it. Dip the chicken pieces in bowl and leave it for about 4-5hours to let the chicken marinated perfectly. Now take out the chicken from bowl and let it dry, make the coating by mixing the corn flour, plain flour, salt and white pepper. Mix all these items very well, now coat the chicken nicely Now deep fry the chicken and when the color changes to golden brown take it out and serve it. Broast is ready to serve try it and enjoy it.
1) Crunchy Fried Fish
Summary
In order to maintain a healthy balanced diet, we need to include two portions of fish servings in a week. If your children are fussy with eating fish then try this recipe by Chef Zakir. Fried fish is a popular dish across many cultures combining the light flavor of fish and the hearty flavor of the frying process.
In order to maintain a healthy balanced diet, we need to include two portions of fish servings in a week. If your children are fussy with eating fish then try this recipe by Chef Zakir. Fried fish is a popular dish across many cultures combining the light flavor of fish and the hearty flavor of the frying process.
Ingredients
Fish fillets 500 gm cut in long pieces Lemons 2
Garlic past1 tsp
Coriander seeds 1 tsp crushed
Crushed red chillies 1 tbsp
Rice flour 2 tbsp
Turmeric powder 1/2 tsp
Egg 1
Ginger 1 tbsp chopped
Cumin seeds 1 tsp crushed
All spices powder 1 tsp
Salt to taste
Oil for frying
Garlic past1 tsp
Coriander seeds 1 tsp crushed
Crushed red chillies 1 tbsp
Rice flour 2 tbsp
Turmeric powder 1/2 tsp
Egg 1
Ginger 1 tbsp chopped
Cumin seeds 1 tsp crushed
All spices powder 1 tsp
Salt to taste
Oil for frying
Directions
Put fish fillets in bowl and add garlic paste and chopped ginger in it. Beat egg and add salt, chilies, turmeric powder, all spices, crushed coriander and cumin seeds in it mix it well. Add lemon juice in fish and put the fish in egg mixture. Now add rice flour in it and mix it with your hands. Now add and mix few drops of oil in the mixture. Then fry it in hot oil till its golden brown. Tip: Use the rice flour which is available in market as we need a very refined quality of rice flour.
Put fish fillets in bowl and add garlic paste and chopped ginger in it. Beat egg and add salt, chilies, turmeric powder, all spices, crushed coriander and cumin seeds in it mix it well. Add lemon juice in fish and put the fish in egg mixture. Now add rice flour in it and mix it with your hands. Now add and mix few drops of oil in the mixture. Then fry it in hot oil till its golden brown. Tip: Use the rice flour which is available in market as we need a very refined quality of rice flour.
2) Crunchy Honey Chicken Fingers
Summary
These irresistible golden brown snacks are double tasted with honey and corn flakes coating. Crunchy Honey Chicken Fingers is a great dish for a buffet party and other events.
These irresistible golden brown snacks are double tasted with honey and corn flakes coating. Crunchy Honey Chicken Fingers is a great dish for a buffet party and other events.
Ingredients
Chicken breast 1
Warm honey ¼ cup
Water ¼ cup
Cornflakes 1 cup (crushed)
Warm honey ¼ cup
Water ¼ cup
Cornflakes 1 cup (crushed)
Directions
Preheat oven to 250 Degree C. Grease baking tray. Cut chicken breast into crosswise strips almost ¾ inches. Mix honey and water. Dip chicken strips in honey mixture then roll into corn flakes. Set on greased baking tray and bake for 10-15 minutes or until chicken cooked. Turn chicken after half time.
Preheat oven to 250 Degree C. Grease baking tray. Cut chicken breast into crosswise strips almost ¾ inches. Mix honey and water. Dip chicken strips in honey mixture then roll into corn flakes. Set on greased baking tray and bake for 10-15 minutes or until chicken cooked. Turn chicken after half time.
3) Crusted Cottage Cheese
Ingredients
Cottage cheese 200 gm
Salt to taste
Paprika ½ tsp
Oregano ¼ tsp
Cumin powder ½ tsp
White flour 1 tbsp
Corn flour 2 tbsp
Milk ½ cup
Breadcrumbs as required
Oil for shallow fry
Salt to taste
Paprika ½ tsp
Oregano ¼ tsp
Cumin powder ½ tsp
White flour 1 tbsp
Corn flour 2 tbsp
Milk ½ cup
Breadcrumbs as required
Oil for shallow fry
Directions
Marinate the cheese with salt, paprika, oregano and cumin powder. Mix white flour, corn flour, salt and milk to make smooth batter. Sprinkle flour on cheese slices. Then coat with batter and breadcrumbs. Shallow fry cheese in oil until crusted from both side.
Marinate the cheese with salt, paprika, oregano and cumin powder. Mix white flour, corn flour, salt and milk to make smooth batter. Sprinkle flour on cheese slices. Then coat with batter and breadcrumbs. Shallow fry cheese in oil until crusted from both side.
4) Dahi Chana Chaat
Ingredients
Chickpeas ½ kg (boiled)
Yogurt ½ kg
Potatoes 2 (boiled and cubed)
Red chilies 6 (whole)
Boondi (tiny gram flour dumplings) 1 cup (soaked)
Tamarind pulp ½ cup
Whole coriander 1 tsp
Cumin seeds 1 tsp
Carom seeds 1 tsp
Green chili paste 1 tbsp
Cumin 2 tsp (roasted)
Salt ½ tsp
Onion as required (chopped)
Tomato as required (cubed)
Green chilies as required (chopped) (use less if you want it mild hot)
Coriander leaves as required (chopped) Mint leaves as required (chopped)
Yogurt ½ kg
Potatoes 2 (boiled and cubed)
Red chilies 6 (whole)
Boondi (tiny gram flour dumplings) 1 cup (soaked)
Tamarind pulp ½ cup
Whole coriander 1 tsp
Cumin seeds 1 tsp
Carom seeds 1 tsp
Green chili paste 1 tbsp
Cumin 2 tsp (roasted)
Salt ½ tsp
Onion as required (chopped)
Tomato as required (cubed)
Green chilies as required (chopped) (use less if you want it mild hot)
Coriander leaves as required (chopped) Mint leaves as required (chopped)
Directions
Beat yogurt with cumin, green chili paste and salt. In a serving bowl spread boiled chickpeas, top with beaten yogurt. Now top with soaked Boondi and potatoes. Now spread tamarind pulp, onion, tomatoes, green chilies, coriander leaves and mint leaves on top. Toast together red chilies, cumin seeds, coriander seeds and carom seeds. Grind finely and sprinkle on top of chaat.
Beat yogurt with cumin, green chili paste and salt. In a serving bowl spread boiled chickpeas, top with beaten yogurt. Now top with soaked Boondi and potatoes. Now spread tamarind pulp, onion, tomatoes, green chilies, coriander leaves and mint leaves on top. Toast together red chilies, cumin seeds, coriander seeds and carom seeds. Grind finely and sprinkle on top of chaat.
1) Spicy Chicken Shawarma
Summary
Let make tasty Spicy Chicken Shawarma at home by following Chef Gulzar Hussian recipe. No special ingredients require for the preparation.
Let make tasty Spicy Chicken Shawarma at home by following Chef Gulzar Hussian recipe. No special ingredients require for the preparation.
Ingredients
Chicken ½ kg (boneless)
Garlic 3-4 cloves
Yogurt ½ cup
Vinegar 2 tbsp
Red chili paste 2 tbsp
Lemon juice 1 tbsp
Oil 2-3 tbsp
Salt to taste
Tahni sauce as required
Garlic 3-4 cloves
Yogurt ½ cup
Vinegar 2 tbsp
Red chili paste 2 tbsp
Lemon juice 1 tbsp
Oil 2-3 tbsp
Salt to taste
Tahni sauce as required
For Salad:
Chili pickle 1 cup
Cucumber pickle ½ cup
Cucumber 1
Onion 1
Tomato 1
Lettuce leaves 3-4 (finely chopped)
Black /green Olives ½ cup
Olive oil 2-3 tbsp
Pita bread as required
Chili pickle 1 cup
Cucumber pickle ½ cup
Cucumber 1
Onion 1
Tomato 1
Lettuce leaves 3-4 (finely chopped)
Black /green Olives ½ cup
Olive oil 2-3 tbsp
Pita bread as required
Directions
Cut chicken into thin slices. Take a cooking pan add oil, chicken slices and garlic cloves and stir fry then add yogurt, lemon juice, salt, red chili paste mix it well and stir fry when the water is totally dry; take it out in a plate. Put salad ingredients in a bowl and toss gently.
Cut chicken into thin slices. Take a cooking pan add oil, chicken slices and garlic cloves and stir fry then add yogurt, lemon juice, salt, red chili paste mix it well and stir fry when the water is totally dry; take it out in a plate. Put salad ingredients in a bowl and toss gently.
For Assembling: Take pita bread and slightly toasted on a tawa pan, now cut into the pocket and fill with chicken, salad and sauce. Serve warm.
2) Takeout-Style Kung Pao Chicken
Ingredients
For the Chicken:
1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch chunks
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 teapsoon dark soy sauce
1 teaspoon Shaoxing wine
1/2 teaspoon sugar
1/2 teaspoon roasted sesame oil
1/2 teaspoon cornstarch
1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch chunks
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 teapsoon dark soy sauce
1 teaspoon Shaoxing wine
1/2 teaspoon sugar
1/2 teaspoon roasted sesame oil
1/2 teaspoon cornstarch
For the Stir-Fry:
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon distilled white vinegar
2 tablespoons homemade or store-bought low-sodium chicken stock
1 tablespoon sugar
1 teaspoon roasted sesame oil
2 teaspoons cornstarch
3 tablespoons vegetable, peanut, or canola oil, divided
1 large red bell pepper, cut into 3/4-inch dice
1 large green bell pepper, cut into 3/4-inch dice
2 stalks celery, cut into 3/4-inch dice
1/2 cup roasted peanuts
2 teaspoons minced fresh garlic (about 2 medium cloves)
2 teaspoons minced fresh ginger
1 scallion, white and light green parts only, finely minced
8 small dried red Chinese or Arbol chilies.
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon distilled white vinegar
2 tablespoons homemade or store-bought low-sodium chicken stock
1 tablespoon sugar
1 teaspoon roasted sesame oil
2 teaspoons cornstarch
3 tablespoons vegetable, peanut, or canola oil, divided
1 large red bell pepper, cut into 3/4-inch dice
1 large green bell pepper, cut into 3/4-inch dice
2 stalks celery, cut into 3/4-inch dice
1/2 cup roasted peanuts
2 teaspoons minced fresh garlic (about 2 medium cloves)
2 teaspoons minced fresh ginger
1 scallion, white and light green parts only, finely minced
8 small dried red Chinese or Arbol chilies.
Directions
1.For the Chicken: Combine chicken, salt, pepper, soy sauce, wine, sugar, sesame oil, and cornstarch in a medium bowl and toss to coat. Set aside for 20 minutes.
1.For the Chicken: Combine chicken, salt, pepper, soy sauce, wine, sugar, sesame oil, and cornstarch in a medium bowl and toss to coat. Set aside for 20 minutes.
2.For the Stir-Fry: Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame oil, and cornstarch in a small bowl and whisk together until homogenous. Set aside.
3.Heat 1 tablespoon oil in a wok over high heat until smoking. Add chicken, spread into a single layer, and cook without moving until lightly browned, about 1 minute. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, about 2 minute longer. Transfer to a clean bowl and set aside.
4.Wipe out wok and heat remaining 2 tablespoons oil over high heat until smoking. Add bell peppers and celery and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about 1 minute. Add peanuts and toss to combine.
5.Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chilies and cook, stirring, until fragrant, about 30 seconds. Return chicken to wok and toss to combine. Stir sauce and add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through, about 1 minute longer. Serve immediately.
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