Cheese and potatoe croquettes

Added By : Komal Ahmed
to "FOODILCIOUS "COOKS @ WORK""

Ramadan special recipe:

For Iftari

Cheese and potatoe croquettes:

You will need:
- Potatoes, peeled
- 2 eggs
- Cheese (Mozzarella ball or take any kind of cheese you havel), cut into thin strips
- 1 cup dry breadcrumbs
- Salt and pepper
- Oil for frying

Method:

- First boil potatoes until fork tender about 15-20 minutes.Let it cook for 20 minutes.

-
Then come with a large bowl, mash potatoes. Add salt, pepper and one
egg and mix well until all the indegredients are evenly distributed.

-
Create logs of potatoe that are around 1 1/2 inches thick by 3 inches
long. Create an indentation in the middle of the log and add a slice of
cheese. Close up the logs and make sure cheese is fully covered.

-Then dip potatoe logs in a separately beaten egg and cover with breadcrumbs.

-
Fry in hot oil until potatoe croquettes are crispy and golden brown.
Let cool slightly on a paper towel and serve warm with ketup or any
kind of chutney you prefer.

By Komal Ahmed

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Posted in: Ramadan Special

Sweet Cream Cheese Rolls

Added By : Rabia Akram Khan
to "FOODILCIOUS "COOKS @ WORK"" 

Sweet Cream Cheese Rolls by Rabia Akram Khan:)
ingredients:
roll sheets for 6rolls
6 triangles or squares of cream cheese(kiri,al marai)
to seal the rolls you can use plain flour mix with water to form a paste...it will work like a glue

sugar glaze:
1cup sugar
1/2 cup water
2-3 cardamoms

Method:
roll the cream cheese in the roll sheets glue them and seal..

on the other hand make the sugar glaze by boiling the sugar with cardamoms until sugar dissolves completely..cool it

now fry the rolls until golden brown and dip them in the glaze only to cover them with the glaze..do not leave in the glaze..and serve hot...
the ball in the picture is different recipe..will share it soon:)

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Posted in: Ramadan Special

pyaz k pakore

Added By: Rahmath Saba
to"FOODILCIOUS "COOKS @ WORK""

pyaz k pakore :D

made a paste of besan while adding
salt
red chilli powder
coriander powder
zeera powder
some garam masala
very little ginger garlic paste

make a fine paste

add onion/palak

deep fry on medium flame til done.

HAPPY COOKING!!
ENJOY! :)

 

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Posted in: Ramadan Special

MUSHROOM PASTIES

Added By: Reshma Nitu Chugani
to "FOODILCIOUS "COOKS @ WORK"" 

MUSHROOM PASTIES ( small bite size pies )
FOR THE PIE DOUGH
1 cup of white flour
1/4 cup oil or butter , butter tastes better
salt and pepper to taste and water to make the dough
combine the above ingredients and work kneading it into a lovely smooth dough ( no need to go to the gym to work out.... this is a good arm work out)
keep the dough covered and proceed to make ur filling
U CAN MAKE ANY FILLING
i made creamy mushroom filling
CREAMY CHEESY MUSHROOM FILLING
1 tin mushrooms chopped fine
1 onion chopped fine
2 tablespoons white flour
1 cup skimmed milk, or whole milk or if u wanna get fat u can use cream.... ( 1/2 cup cream)
salt and pepper to taste
and grated cheese of your choice
i used cheddar and emmental cheese.
heat a pan with oil and sautee the onions till pale golden and then add the flour and sautee for a few minutes and add the mushrooms and then the milk. cook till it thickens. add your seasonin, u can also add some tabasco. cool when thick and then mix in your grated cheese.
TO ASSEMBLE
heat the oven to 180 degrees.
take a ball of the pie dough and roll into a small round and fill with ur filling and then close to make a half moon, seal verry well or else filling seaps out while baking. make all ur pies this way and then bake on a baking sheet till golden.
U CAN ALSO USE PUFF PASTRY. but remember puff pastry is full of fat..... and u dotn get it in inida.
this keeps verry well. u can take it on picnics...
DONT EAT TOO MANY COZ U HAVE TO MAKE THEM AGAIN AND AGAIN!!!!

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Posted in: Ramadan Special

Cheese Pakora

Added By: Aamna Faysal
to "FOODILCIOUS "COOKS @ WORK""

Cheese Pakora
make a mixture with
plain flour
egg-1
salt ,black pepper
some red chilli powder
make a normal consistency paste using water

add veggies in small cubes
capsicum,onion and cabbage
1-2 green chillis
and cheese, mozzarella or cheddar, whatever u like
shredded or in small cubes

mix all thing together n fry like pakoras,enjoy with ketchup
do try,they r so light n yummy in taste but not in calories :P

 

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Posted in: Ramadan Special

Meethay Chat Patay Dahi Baray

Added By: Cali Rose
to "FOODILCIOUS "COOKS @ WORK"" 

Meethay Chat Patay Dahi Baray
(a Very Yummy & Quick recipe for Ramzan NO CHOPPING required ;)
I conider this a bit healthy cause after frying as you put them in water all the oil comes out & you can use low fat or non fat yougurt****

1 cup ...Besan (Gram flour)
¼ tsp Red chili powder
¼ tsp baking powder
salt & cumin powder a pinch each
oil for frying
1 cup yougurt
2 tbs milk (optional)
1-2 tbs sugar (use powder sugar if your sugar doesn't dissolve in water)
Water as required
Shan Dahi Chat masala

Method:
Mix Besan (Gram flour) ¼ tsp Red chili powder,¼tsp baking powder
salt & cumin powder pinch each mix with water to make a batter/ paste form. Set a side while you heat up the oil.
In hot oil fry the pakories once fry than dip it in luke warm water for 1-2 min than remove & gently squeeze drain all water by pressing between your palms of hands.

In seprate bowl take 1 cup yougurt, sugar 1-2tbs, milk 2tbs & water as required make it very creamy mix it well.
Now put the pakories in yougurt & dip them well.
Sprinkle Shan Dahi Bara Chat masala on top & serve a very yummy Jhatpat Meethay Chatpatay dhai bara :)

NOTE :You can allso use Imli ki chutney on side I didn't use it here.

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Posted in: Ramadan Special

Papdi Chaat

Added By: Shahin Kadri
to"FOODILCIOUS "COOKS @ WORK""

Papdi Chaat

1 box prepackaged padi chaat (or flat puris, sweet and spicy chutni, and nylon sev)
chick peas/garbanzo beans
boiled potato
chopped onion
chopped cilantro
yogurt sauce (yogurt, thinned out with water, spiced with a pinch of salt, pinch of red chili powder, pinch of cumin powder, 1/2 tsp sugar)

Place puris on the plate. Top with onions, potatoes, and chick peas. Pour desired amount of chutni and yogurt over the veggies. Sprinkle with nylon sev and garnish with cilantro.
Füge eine Bildunterschrift hinzu
Papdi Chaat

1 box prepackaged padi chaat (or flat puris, sweet and spicy chutni, and nylon sev)
chick peas/garbanzo beans
boiled potato
chopped onion
chopped cilantro
yogurt sauce (yogurt, thinned out with water, spiced with a pinch of salt, pinch of red chili powder, pinch of cumin powder, 1/2 tsp sugar)

Place puris on the plate. Top with onions, potatoes, and chick peas. Pour desired amount of chutni and yogurt over the veggies. Sprinkle with nylon sev and garnish with cilantro

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Posted in: Ramadan Special

Potatoe & Cheese Croquettes

Added By: Asifa Rafiq
to"FOODILCIOUS "COOKS @ WORK""

Potatoe & Cheese Croquettes

Ing:
1/2kg potatoes(peeled,boiled & mashed)
1 onion(fine chop)
1 green chillies(fine chop)
2 tbsp green corriander(fine chop)
1 eggs (beaten)
1tsp black pepper
1tsp salt
1 tsp crushed red chilli(optional)
3tbsp cheddar cheese(grated)
corn flour or maida(for coating)
1 cup bread crumbs
oil for frying

Method:

Mix potaoes,spices & chopped onion,green corriander ,cheese & green chillies till combined.
Make any shape u like.Coat croquettes in corn flour then in egg & in breadcrumbs.Fry them on high heat.till golden brown.

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Posted in: Ramadan Special

Dahi chuna chaat

Added By: Mehreen Hassan 
to"FOODILCIOUS "COOKS @ WORK"" 

Dahi chuna chaat

it's a simple yougurt, add some salt, chaat masala, some ajwain, now add finelly sliced cabbage, boiled potatoes, boiled chick peas, n some dahi bondian n mix it n enjoy it with chaat masala n imli ki chutni

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Posted in: Ramadan Special

CHEESE BALLS

Added by Reshma Nitu Chugani 
to "FOODILCIOUS "COOKS @ WORK""

CHEESE BALLS
RECIPE INSPIRED FRM SONIA KESWANI NATASH THADHANI ( 
thank u sonia :):))
her original recipe is there on the pic of the
cheese croquets
this is MY version
i used a bit of that mushroom
soup which i had left over frm the pasta with mushroom soup ..so here it
goes
1 cup of mushroom soup ( left over frm the pasta recipe) which
had chopped veggies in it.
i mixed this one cup of soup with half a
cup of water and put it to boil with chopped coriander and green
chillies.
when boiled i remove it frm the gas and mix in 1 cup of
white flour, i whisk to remove all lumps and return to the gas to cook.
u
have to cook this till the whole mixture thickens and starts removing
away frm the sides of the pan. remove frm the gas and then when cooled i
mix in 1 cup of grated cheese, check the seasoning and correct it and i
also added half a cup of bread crumbs. keep this in the fridge to cool .
it will harden, then shape into balls and deep fry.
A VERRY NICE
SNACK FOR PARTIES
VERRY DIFFERENT ALSO WITH THE MUSHROOM SOUP
FLAVOUR.

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Posted in: Ramadan Special

Potato Balls

Potato Balls

Added by Aamna Faysal 

potato (boiled n mashed) - 2 big size
Cumin seed 1tsp full
Salt -to taste
Black papper -to taste
corriender n mint leaves (chopped) mix2tbsp
cream cheese spread - 2tsp

for coating -egg n crumbs

mix spices n cheese with potatos n mix well
make balls,dip in beaten egg,coat in crumbs n shallow fry

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Posted in: Ramadan Special

Crispy Kachori W/ Alloo Channa Tarkari

Added by Ozmaa Akhtar 


Crispy Kachori W/ Alloo Channa Tarkari

Dough Ingredients:

500 grams Plain Flour / Maida flour
Salt to taste
50 grams oil
200 grams water

Directions:
Knead with water to make soft dough, Cover the dough with damp cloth and leave for at least 30 minutes.
Divide the dough into 11 small portions, using wet hands, and smear each portion with a little oil, and put aside.

Stuffing’s / Filling
3-4 tblsps Oil
½ Kg or 500 grams Mincemeat
1 Small Onion (Finely chopped)
1 cup boiled potatoes (mashed)
salt (to taste)
Red Chili Powder (to taste)
1 tsp Garam Masala Powder
1 tsp Turmeric Powder
2 tsps Ginger – Garlic Paste
2 – 3 Green Chillies (chopped)
¼ th Fresh bunch of Coriander leaves (chopped)

Directions:

In a pot, heat oil on medium heat for 2-3 minutes, add chopped onion and saute with ginger/garlic paste – when light goldenish then add salt, red chilli powder, Garam masala, & Turmeric power – STIR...add Mincemeat – with a bit of water, add green chilli’s. Cook till water in the mincemeat dries – but just keep it a bit soggy though.

When meat is tender then add mashed potatoes to the mincemeat – mix well. Then remove from stove – and add the Fresh Coriander leaves. :Leave it aside to cool.

How to stuff Kachori’s.
You need 50 grams Ghee and 50 grams Maida / Plain flour – mix it to make a paste.

Wet your hands, place a portion of the dough in the palm of your hand and spread a little – make a small roti shape. Spread a teaspoon of the Ghee + Maida Paste mixture on it and dust it with a bit of plain flour.

Do this for all the portions and let it rest for 10 minutes.

Stuff about 1 tablespoon of mincemeat in the dough and fold up the edges to completely cover the filling.


If u still the mincemeat mixture then u can still pull the dough up to cover the filling.

Make all your round kachori’s and brush with oil and let them rest again for 10 minutes.
_____________________________


Frying the Kachori’s

In a wok, on low heat – with your wet fingers, lightly press kachori on your palm and deep fry till golden.

Note: Serve Kachori’s with Chutney J
ENJOY 

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Posted in: Ramadan Special

Fruit Salad - Fruit Chat

ADDED BY SHARMEEN

Welcoming Ramadan :)

Fruit Salad - Fruit Chat

Fruit Chaat Recipe

Common fruits in a Chaat are: Guava, Apples, and Bananas. You may also add section of oranges and grapefruits

Its up to you which fruits you may put in and how many different varieties. This is just my selection.

Ingredients

Fruits
Apple: 1, peeled, cored, cubed ½"

Bananas: 2, sliced ¼" thick

Mango: 1, peeled, pitted, cubed ½"

Orange: 1, use sections separated and halved

Seedless grapes: 1 Cup washed

Pomegranate seeds fresh: ¼ Cup

Guava: 1, finely diced

Pear: 1, Skinned and cubed into 1/2 inch cubes

Pineapple, diced

Dressing:

Salt: pinch

Sugar: 2 Tablespoons or to taste

Chaat Masala: ½ Tablespoon or Adjust to taste

Black pepper coarse ground: ¼ teaspoon

Lime juice: 2 Tablespoons, preferably freshly squeezed
choose one or both together (lime juice & orange juice)
Orange juice: 2 Tablespoon, preferably freshly squeezed

DIRECTIONS:

1. Put prepared fruits in a bowl.

2. Mix dressing ingredients together and whisk.

3. Pour dressing over fruits, and toss fruits to cover with dressing.

 

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Posted in: Ramadan Special

Pani Poori

Added by Sidra Majeed 
to "FOODILCIOUS "COOKS @ WORK""

My first attempt to gol gappaz! :D

PANI:

mint 1/2 cup
green chilli 5 or 6 according to its mirchi!!
blend the 2 very nicely...
.
now to it... add imli pulp... abt a cup..or more.. YR WISH!
and add 2 lemons, salt, according to yr taste, black pepper 1/2 tsp, ginger powder 1/2 tsp and finally water... according to yr wish!! cook this mixture and add a solid piece of gurrr.... take out the gurr piece as soon as yr desired meetha level is achieved!! ;)
cook the pani till it boils....
( the advantage of cooking is that it does not harm ur throat if boiled)
dats it!!!

for po0ri!

take 1 cup of flour, 1/4 cup of suji, pinch of salt, 2 pinches of baking powder.... nd make dough!
make small balls nd
now using the roller.. roll it to veryyy veryyyy ULTRA thin thing...
cut it round nd fry!!!

FRYING:
deal 1 poori at a time...
as soon as u put it in VERY hot oil press it lightly i.e. VERY SOFTLY.. it will swell immediately!! 1st few pooriz might not swell.. dont worry.. temp of oil is the reason!! ;)
the oil should be very hot then only it will give u the desired result!!

do try nd post your experience... 

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Posted in: Ramadan Special

CARAMEL POPCORNS

Added by Suzzane Daniel 
to "FOODILCIOUS "COOKS @ WORK""

CARAMEL POPCORNS


1 cup of lightly packed brown sugar
1/2 cup of butter
1/2 cup of light corn syrup
1/2 tsp vanilla
1/2 tsp baking soda

1 bag of light microwave popcorn (be careful to remove all the unpopped kernels) or u can use unpopped kernels n pop them on the stove.

add the brown sugar, butter and light corn syrup to the pot, heat over medium heat and stir constantly with the wooden spoon until the mixture comes to a boil.Once the sugar mixture has come to a boil and reached 250'F (the hard ball stage. Turn off the heat. While still stirring constantly, add the vanilla, it will make a sizzle and steam so don't lean over the pot, and then add the baking soda. It will start foaming and raising up, keep stirring until it is well mixed.
Add the popcorn to the caramel mixture and stir until all the popcorn is coated with caramel as best you can. This will become difficult as the caramel starts to cool. Don't worry if not all the popcorn is covered. it will even it's self out once it is in the oven.
Once you feel like all the popcorn is coated, spoon the caramel popcorn onto a cookie sheet lined with a silicon baking mat or parchment paper. Use the plastic spatula to spread it around a bit.Put in a pre-heated 180 oven for 1/2 an hour. The baking process dries out the popcorn and gives it added crunch, plus helps distribute the caramel a little more evenly on the popcorn.

Using the plastic spatula, every 10 minutes or so, spread it out on the baking sheet, this helps distribute the caramel. You don't want to leave it as a thick blob because it is harder to break apart later.
When it has cooled enough (if you can wait that long) break it into pieces and put in a conatainer. :)))
enjoy :)

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Posted in: Ramadan Special

peppers filled with cream cheese and chicken

Added by "KOMAL WARSI"
To FOODILCIOUS "COOKS @ WORK"

Cheesy,Hot...peppers filled with cream cheese and chicken...yumz..

Take big pepper or jalepeno peppers and with sharp pointed end of knife slit from the middle,remove all the seeds from inside of peppers.
For filling: I used shredded boil chicken mixed with garlic and herb flavor cream cheese ,you can use plain too.
Place a good amount of filling inside the cavity of pepper.
For coating:I used well beaten egg then coated bread crumbs did this twice and then fry in oil until crisp n golden..ready to enjoy with tamarind sauce...yumzzz

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Posted in: Ramadan Special

Pakoray with Imli Chutney

Added by Mahwash Badar 
to "FOODILCIOUS "COOKS @ WORK""

Pakoray with Imli Chutney.
You will need:

For aloo pakoray (potato fritters)
1 medium sized potato cut in slices
1 cup besan (chickpea powder)
1 tsp baking powder/baking soda
1 tsp salt
1 tsp crushed red chili
1 tsp crushed cumin
1 tsp turmeric powder
1/2 pinch chaat masala
Oil for deep frying.

Mix all seasoning and besan with water until the batter can reach a consistency that can hold the potatoes. Coat evenly the potato slices and fry at a medium heat for about five to ten minutes with regulary turning the pakoray.

For Imli Chutney
1/4 kg of raw tamarind
1-2 cups water
1/2 cup sugar
1 tablespoon red chili
1 tsp salt
a pinch of cumin powder

Boil tamarind in all spices and keep stirring. Take off the heat when the water is very little and the consistency is thick.

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Posted in: Ramadan Special

Samosa Chaat

Added by Ruby Kazi
to "FOODILCIOUS "COOKS @ WORK""


Samosa Chaat

Ingredients:

2-3 Aloo Samosas
...plain yogurt whipped with a bit of salt to taste and sugar (pinch).
chopped onions
chopped tomatoes
coriander chutney
SWAD brand samosa chutney
Shan chaat masala

Procedure: Cut samosas into 4-5 pieces and place in plate. Put desired amount of yogurt,onions,and tomatoes on top. Drizzle desired amount of chutney and chaat masala at the end

 

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Posted in: Ramadan Special

Chicken Pakora

Chicken Pakora


by Nitu Chugani

INGREDIENTS:
vegetables cut into rounds or squares of your choice such as : courgette, onions, green peppers, eggplant, potatoes, spinach leaves, etc etc…
Sliced chicken or fish or prawns
salt to taste
lemon juice and tandoori spice powder and other spices such as cumin, coriander and some garam masala if you like
FOR THE BATTER:
Gram flour
salt
a good pinch of oregano o carom seeds (ajwain) and a little chopped coriander leaves
and soda water (carbonated sparkling water)
oil for frying
METHOD:
Sprinkle the cut vegetables, fish or chicken with the salt, lemon juice and spices.
Heat the oil.
Mix the gram flour with salt, oregano/carom seeds and then add the sparkling water to make a semi thick batter.
Dip the veggies or chicken/fish into the batter and deep fry
Please watch video tutorial for the exact method to lovely crispy oil free pakoras!!
Happy snacking!!

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Posted in: Ramadan Special

AL BAIK CHICKEN BROAST

BY KOMAL WARSI 

Here is the special recipe of ALBAIK CHICKEN BROAST....I never had it but my Huband ate it very frequently in his stay at Saudi Arabia so like million of other people he is also a huge fan of this chicken:), and i have been making it for my Arab friends and they always say that the taste and texture of chicken is very very close to the actuall Albaik,So i am posting the recipe get ready take the chicken out of your freezer and marinate it to make your weekend special tomorrow,I am sure your family and friends will love it like mine:D
Ingredients for albaik style chicken Broast:
Chicken whole cut, Actually it is made with skin of the chicken on but we dont like the skin so i made it without skin but ofcourse you can make it with skin....1 kg
Garlic powder:1 tsp full
Garlic powder:1 tsp full
Salt:i used 1 tbsp but you can adjust according to your taste.
Red chilli powder:1 tsp
Cinnamon Powder:1 tsp
Lemon juiece or white vinegar:4 tbsp
Meat tenderizer:1 tsp(It will help to cook chiccken in less time so ultimately the chciken will be juicy and tender)
Prick the Dry chicken with fork.
Mix all the above mentioned ingredients and make a paste now apply this marination on chicken pieces very well and leave over night or atleast or 4-5 hours.
For Coating:
1 cup of plain flour
1 cup of corn flour
1 tsp of baking powder
1/4th tsp of salt
1/4th tsp of white pepper or paprika powder i used white pepper
Mix all th edry ingredients well.
2-3 eggs beat very well with fork and add 2-3 tbsp of chilled/cold milk .
Now heat the oil in a deep pan on medium heat.
Now dip the chicken piece in egg mix and then in lour mix.
Take the flour mixture in a bowl not in a flat plate and put the chicken piece in and coat very well,with light hand.keep coating chicken with flour until chicken piece is completely coverd with flour,now hold it from on edge and remove th excess of flour by shaking your hand,at this stage the layers will be very clear on chicken. I gave my chicken one coat but if you like thick coating you can do th esame process twice but i did for only one time.Do the same process with 4-5 chicken pieces or depend how much capacity your pan have dont leave chciken with coating for long as it will remove the layers from chciken.
While frying take care that you fry chicken in single layer not one above the other,
Secondly dont touch chicken with spoon as it might remove the coating from chciken let it cook for 10 minutes,after 15 minute your chicken should be ready i fried for 15 minutes and in this time it was crisp and nicely cooked.
Serve hot with fries and garlic sauce...enjoy:)
Grlic sauce:
Garlic powder:1tsp( use fresh chopped garlic,if dont have garlic powder)
Myoneise:3-4 tbsp
cream:2tbs
salt:1-2 pinches
vinegar:1tsp
Mix everything together and yummy garlic sauce is ready to serve with burgers,fries,fried chicken...etc..
I hope everything is clear but still if you have any question regarding recipe feel free to ask..

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Posted in: Chicken

Jeera (Cumin) Chicken with white rice.

Added by Fauzia M. Afif 
to "FOODILCIOUS "COOKS @ WORK""

Jeera (Cumin) Chicken with white rice.

Ingredients

1 medium chicken, without the skin, divided into 8-10 pieces
½ tsp turmeric powder
4tbs oil
¾ cup plain yoghurt
1½ tsp cumin powder
1½ tsp coriander powder
3 medium onions
3-4 tbs cumin seeds
2 cinnamon sticks
6 corns whole black pepper
3 cloves
2 green chillies
2tsp ginger freshly crushed or paste
6 cloves crushed garlic or paste
salt to taste
½ tsp garam masala powder

Method

1. Chop the onions finely
2. Cut the green chillies into half
3. Pour oil in a large non-stick pan and warm.
4. Add the cumin seeds, cinamon and cloves and let them splutter
5. Add the chopped onions and saute until the onions are carmelised and dark brown
6. Now add the chicken pieces and increase the heat and stir-fry until the chicken turns a light brown
7. Add the crushed garlic and ginger and keep stirring for a couple more mins
8. Add salt, turmeric, corriander-cumin powder.
9. Continue stirring and finally reduce the heat to medium and add the yoghurt.
10. Cover the pan and let it cook/simmer gently for atleast 30-40 min or until the chicken is nicely done.

Rice

Soak a cup or two of long grain rice for about 30 mins.

Fill a big and deep pan with water, add salt, a tbsp of oil (helps keep the grains of rice separate), juice of half a lemon (bleaches the rice so that it's extra white) and a stick of cinnamon (for it's aroma).

Bring to a brisk boil.

Drain your rice and add it to the boiling water. Stir regularly to make sure all the rice is cooked evenly but use a slender wooden spoon to prevent breaking the rice.

Boil steadily until the rice turns slightly tender. Drain the water and discard the cinnamon stick. Sprinkle some cold water over the rice whilst it's still on the strainer to help keep the grains separate. Pour the rice back into the pan and cover with a tight-fitting lid. Bake in a hot oven for about 10mins.

Serve with the chicken 

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Posted in: Chicken

chicken handi kabab bangladeshi style

Added by Wahida Zinat
to "FOODILCIOUS "COOKS @ WORK""

chicken handi kabab...bangladeshi style

ckn-1 kg cut into small pieces
yogurt-1/2 cup
garlic paste-2 tb sp
chilli pwder-1 t sp
...black peper pwder-2 t sp
sugar-1 tsp
fried onion-1/2 cup
green cardamom-4/5
black cardamom-3/4
salt-to taste
coriender chopped-1/2 cup
oil-1/4 cup

merinate the ckn in yogurt for 20 min.then put oil in a pan and put the ckn,garlic paste,chilli pwder,black peper,sugar ,salt.mix them well and cover it for 10 min.then put the rest ingredients and cook it in low flame till it become dry.now put the corriender and surve it with polau or parata...enjoy.....:-)

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Posted in: Chicken

Baked Cheesy Chicken Meatballs

Added by Fauzia M. Afif
to "FOODILCIOUS "COOKS @ WORK""

Baked Cheesy Chicken Meatballs

3 slices white bread, torn into small bits (1 cup)
1/3 cup milk
2 small onions, finely chopped
1 tbsp finely grated cheese
1 small garlic clove, minced
1 large egg
1 pound or half kg ground chicken (I used breast)
1 tablespoons tomato paste
3 tablespoons finely chopped parsley
1-2 tsp chilli flakes (optional)
1-2 green chillis chopped (optional)
2 tablespoons ketchup
oil for greasing the pan

Preheat oven to 180°C with a rack in the middle.

In a small bowl, soak the bread in milk until softened.

Meanwhile, preheat a medium skillet over medium heat and saute the onion, garlic, salt and pepper and cook until the onion is softened, about 6 minutes. Cool slightly.

Squeeze the bread to remove excess milk, then discard milk.

In a medium bowl, beat the egg, then add the chicken, tomato paste, parsley, cheese, onion mixture, chilli flakes, green chilli and the bread. Mix well and form 12-14 meatballs.

Lightly spray or oil a baking sheet (I used a 9×13 Pyrex dish) and place the meatballs in it. Squeeze a little ketchup on top of each meatball and spread with a teaspoon.

Bake until the meatballs are cooked through, about 20 minutes.

 

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Posted in: Chicken

Julienne Cut Lemon and Ginger Chicken Gravy

Added by Komal Dar 
to "FOODILCIOUS "COOKS @ WORK""

Julienne Cut Lemon and Ginger Chicken Gravy

Assalamu alaikum everyone :-)

So here is my very own invention of chicken gravy which i made for my parents wedding anniversary. I have tried to use basic ingedients available in everyone's kitchen. This chicken gravy is very tasty and healthy as requires very less cooking time keeping the nutritional values. Alhamdulilah the taste is awesome and all the ingredients have their own health benefits. The ingredients are as follows:

Ingredients:

1. Chicken Boneless (Julienne Cut) - 1 kg
2. Cooking Oil - 1/2 mug (Makes 100 ml)
3. Salt - 2.5 tea spoon
4. Red Chili Powder - 2 tea spoon
5. Turmeric Powder (Haldi) - 1/2 tea spoon
6. Coriander Powder(Sokha Dhania Powder) - 1 tea spoon
7. Cumin (Zeera) - 1 tea spoon
8. Garlic Cloves - 6-8 (Make a paste)
9. Ginger 3+1 inch piece (make paste of 1 inch piece and finely julienne cut the 3 inch piece)
10. Onion (Julienne Cut) - 1/2 kg
11. Yogurt - 300 gms (Khati, tursh jese karhi k liye hoti hai)
12. Lemon Juice - 1/3 of a mug
13. Green Chilies 3-4 or to taste (Different variety has different spice level)
14. Lemon - 1

Method:

1. Bismilah :-)
2. Cut boneless chicken in julienne. Beautiful cutting makes the dish even more tasty and balanced. Use Frozen chicken. Uski cutting ziyada achi hoti hai. :-)
3. Cut onion in julienne.
4. Cut 3 inch ginger piece in julienne.
5. Make paste of ginger 1 inch and cloves of garlic. Add salt while making the paste. This will
make the paste smooth.
6. Heat oil in a pan and add this ginger garlic paste to that heated oil. Add red chilie powder first directly in oil. This will give the gravy beautiful red color but don't let it burn and add cumin in oil and coriander powder, turmeric powder. Add the chicken in oil. Mix it a little but don't turn too much or you will break it. Cook for 5-7 mins till it's half done and it will be stable by now. Now you can use spoon. Add the yogurt after beating it. Let it cook for sometime till the chicken is done. Add onion and lemon juice. Now let it cook for few more minutes. Your gravy will be beautiful red color without any food color.
7. Dish it out and add the 3 inch piece of ginger cut into julienne over your dish. Garnish with Green chili and lemon pieces. You can add them inside the dish too but that makes them soft losing their flavor plus makes them difficult for children to eat.
8. Serve with cold drinks and roghni naan.
9. Please try, enjoy and receive appreciation. : 

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Posted in: Chicken

Mix Handi

Added by Rabia Rafi 
to FOODILCIOUS COOKS @ WORK

Mix Handi

chicken breasts 2 peices ( cut in cubes)
fish fillet 2 peices ( cut in cubes )
mushrooms sliced 1/2 tin or more
green capsicum 1 ( cut in cubes)
butter as required
...onion 1 ( finally chopped)
tomatoes ( finally chopped)
ginger paste 1 tea spoon
garlic paste 1 tea spoon
salt , red chillies accordin to ur own taste
coriander powder 1 tea spoon
cumin powder 1 tea spoon
black pepper 1/4 tea spoon
haldi 1/4 tea spoon
curry powder 1 tea spoon
garam masalah powder 1/4 tea spoon
green chillies 2-3
coriander leaves for garnishing
Note : u can also add boneless mutton , i didnt coz i didnt have ..

in a non stick wok , add 1 tea spoon of butter , add chicken ...sprinkle 1 pinch of salt n black ... fry till its water dries up ...do not over fry ... it should be white in colour not golden brown... take out the chicken n set aside

in the same wok ...aagain add 1 tea spoon of butter ...this time add fish , sprinkle pinch of salt n black pepper ... n fry till done ...again ...do not over fry n deal fish very carefully otherwise it will break in to small peices...take out the fish n set aside

in the same wok ... add 3 table spoon of butter ... when it melts add chopped onion ... fry for few minutes ..when it turn in to pink , add ginger n garlic paste ... fry ...then add chopped tomatoes ... add all spices except garama masala powder.... cook till oil come out n tomatoes water dries up ... now add cubed capsicum n mushrooms ...cook for couple of min ...then add fried chicken ... again cook for 2 min ..then add fish ... mix all now care fully coz fish can break ... add green chillies , coriander leaves n garam masalah n cover on very low flame for couple of minutes ... mix handi is ready ... serve with nan , roti or steamed rice 

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Chicken-65

Added by Mommyof Twoboys 
to "FOODILCIOUS "COOKS @ WORK""

Chicken-65

Bismillahir Rahmanir Raheem

Ingredients:

To be marinated...

Boneless Chicken cubes-2 lbs ( washed and drained in a colander)
ginger-garlic paste-1 tbs
salt-to taste
red peper powder-1 tsp
corn starch-2 tbs
eggs-2 large

For frying..

Oil- enough for shallow frying
curry leaves- 20 in number
slit green chillies-6-8
tomato ketchup-1 tbs
vinegar-1 tsp
yogurt-2 tbs
onions-1/2 sliced

Method: Heat oil in a pot. Put the curry leaves carefully in the oil and cover immediately as it splashes a lot of oil. In a few seconds, remove the leaves with a slotted spoon and set aside. Fry the green chillies carefully and remove from oil and set aside. Now, shallow- fry each cube seperately in about two batches and remove into a colander and set aside. Remove most of the oil into a bow and leave about a tbs in the pot. Add the onions to the oil, followed by the yogurt and the ketchup and the vinegar. Stir until all the moisture evaporates and you are left with a gooey gravy. Now, put all the stuff that has been sitting aside including the Chicken, the chillies and the curry leaves and give it a stir and cover with a lid and let it cook for about 5-8 minutes on a medium heat. Turn off the stove and transfer to a serving paltter. Enjoy! 

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Posted in: Chicken

Chicken Kastury

Added by Bushra Rashid 
to "FOODILCIOUS "COOKS @ WORK""


Chicken Kastury

Added By Bushra Rashid

Ingredients:

Boneless Cubed Chicken 1 kg
Onion 3 medium
Whole Spices Powder 1/2 tsp
Red Chilli Powder 2 tsp
Yogurt 4 tbs ( 2 tbs To Be Used In Marination)
Ginger Garlic Paste 2 tbs
Large Green Chillies 3-4 ( Beside These, Finely Chop 2 Green Chillies For Garnishing)
Little Water For Blending
Papaya Paste 2 tbs
Salt As Required
Oil For Cooking

Method:

1.Marinate The Chicken With Yogurt, Papaya Paste & A Little Salt For Approx.20 mins.

2. Blend Together All The Remaining Ingredients ( Yogurt To Be Used 2 tbs).

3. Now, Take More Oil Than Normal & Cook Chicken & The Gravy Until Oil Comes On The Surface.

4. Lastly, Give Coal Steam & Garnish With Green Chillies & Fresh Coriander.

Note:

2 tbs Yogurt Used In Gravy Can Be Replaced By 2  

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Posted in: Chicken

chicken 65

Added by Insi Vinsi
to "FOODILCIOUS "COOKS @ WORK""

chicken 65

INGREDIENTS
Boneless chicken, 1 1/2 inch pieces 450 grams

Yogurt 1/2 cup

...Lemon juice 1 1/2 tablespoons

Rice flour 2 tablespoons

Salt to taste

Oil 8-10 tablespoons

Curry leaves 20

Whole dry red chillies 4

Ginger 2 inch piece

Garlic 6 cloves

Turmeric (fresh) 1/2 inch stick

Coriander seeds 2 tablespoons

Black peppercorns 1 tablespoon

METHOD
Grind masala ingredients to a fine paste along with ten curry leaves. Blend yogurt, lemon juice, rice flour, salt and four tablespoon oil into the ground masala paste. Mix chicken pieces and the masala paste and marinate for an hour in the refrigerator. Heat the remaining oil in a thick kadai or fry pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously. Add another batch of the chicken and repeat. Lower the heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala. Cook till the oil separates and the chicken pieces become crispy from outside but remains moist and soft from the inside. Adjust salt, add the remaining curry leaves, toss well and remove. Drain the excess oil and serve the chicken hot.

it was easy and was quick

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Posted in: Chicken

Dhabaa Chicken

Added by Madiha Yazdan
to "FOODILCIOUS "COOKS @ WORK""

Dhabaa Chicken

Ingredients:
Chicken - 1 kg
salt - to taste
Oil - 5 tbsp
garam masala - 1 tsp
...Chilli Flakes - 2 tbsp
Kasoori Methi - 2 tbsp
zeera - 1 tbsp
yogurt- 1 cup
tomatoes - 3 in number
Green Chillies - 4 in number
Coriander for garnishing
ginger/garlic paste - 1 tbsp each
ginger ( juvline cut) - for garnishing

Method:
Fry the chicken in oil and take it out from the pan, now mix everything in yogurt except green chilles, corriander and giner, mix them well with a spoon and pour it in the oil, let it get cooked, when it is almost done add the chicken and pour 1/2 cup water, wait for 4 minutes then Spread the green chillies, coriander and ginger on top and cover the lid of the pan and leave it on the stove at a very low flame for 5 minutes or until the oil comes up

TIP: For the best results, Make this recipe in a wok instead of a pan

 

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Posted in: Chicken

Chicken Karahi

Added by Fakhrul Hassan
to "FOODILCIOUS "COOKS @ WORK""

*Chicken Karahi*

Ingredients:chicken12 pcs about 1 kg meat,tomatoes half kg ,curd 3 table spoons heaped,freshly ground ginger n garlic paste 1 table spoon each ,red chilli crushed 2 table spoon or acc 2 taste,turmeric powder 1/4th tea spoon,take 1 tea spoon... of whole cumin seeds and 1 tea spoon of corriander seeds ... roast lightly ...and crush both,black pepper freshly ground 1 tea spoon,garam masala powder less than half tea spoon,ginger in stripes ,qasoori meethi 1 table spoon ,green chillies whole 6 to 8.

METHOD:In awok take enough amount of ghee in which entire meat of chicken get golden fry with 1 tea spoon of salt,boil tomatoes ...remove skin ang grind them in a fine paste,when chicken fry add in it freshly ground ginger n garlic paste ......bhuno.....add turmeric powder with little water.....bhuno.....add tomato paste+curd+red chilli crushed+roasted n crushed cumin and corriander seeds.......mix well and put on medium flame .....cover the wok .....when chicken get cook and oil come at the surface ..finalize salt...add black pepper powder and garam masala powder and qasoori methi and ginger in stripes and green cillies whole...cover the wok and put it on dam...
Ask if any question or query..THANK U.

 

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Posted in: Chicken

CHICKEN HARIYALI AND BUTTER SAFFRON RICE

Added by Nitu Chugani
to "FOODILCIOUS "COOKS @ WORK""


CHICKEN HARIYALI AND BUTTER SAFFRON RICE
this is an amazing recipe...easy to make and tastes like food from a restaurant.
FOR THE CHICKEN
500 grams bonless chicken cut into bite size pieces
1 cup sour yoghurt
...6 cloves of garlic
1 small pc. ginger
a handful of coriander leaves
a few mint and curry leaves
green chillies to taste and if not a pc. of green capsicum
1 tablespoon of garam masala...I USE THE OWN BRAND I SELL NOW
salt to taste
a pinch of turmeric powder
blend the yoghurt with all the rest of the ingredients and marinate the chicken overnight.
FOR THE BUTTER SAFFRON RICE
1 cup basmati rice, washed and soaked for 30 mins
a few cloves
a small pc. cinnamon
a bay leaf
a few peppercorns(i did not put)
salt to taste
A PINCH OF NITU DIDI PURE SPANISH SAFFRON
3 tablespoons of butter
heat the butter in a pan and all the whole spices and then the washed and drained rice. mix for a bit then add 2 cups water and the saffron and cook till rice is done.
FOR THE CHICKEN
heat 4-5 tablespoons butter in a wok and cook the chicken on verry high flame til its just done, DO NOT OVERCOOK. check for seasoning and then serve with the rice.
ITS AMAZINGLY DELICIOUS...DO TRY N GIVE ME FEEBACK!! 

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Posted in: Chicken

Creamy Spicy Chicken

Added by Samia Sayed
to "FOODILCIOUS "COOKS @ WORK""

Creamy Spicy Chicken 

Ingredients

1 kg chicken small pieces
2 medium onion (blend it and make it paste)
2 medium tomatoes (blend it and make puree),
1/2 cup oil
½ tsp Red chilli flakes
11/2 tsp red chilli powder
1/4 tsp coriander powder
1/2 tsp cumin powder
1/2tsp Garam masala powder
3/4 tsp turmeric powder
1/2 tsp pepper powder
1 tbsp ginger garlic paste
6 to 7 green chillies
200 gm cream
1 tbspDried fenugreek leaves...
salt to taste, pinch of red color

Method

Heat the oil add chicken and fry till it changes color. Add ginger garlic paste and onion paste to it, fry till onion paste's water dries. Then add tomatoes and then add the rest of the ingredients except the cream and cook for 10 mins till the gravy leaves oil on high flame stirring continuously. At last add the cream mixed with half cup of water fenugreek leaves and cook it for next 10 minutes and dish it out and enjoy with naan and salad. 

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Posted in: Chicken

CHICKEN-65

Added by Asmay Waqar
o "FOODILCIOUS "COOKS @ WORK""

CHICKEN-65

Chicken 1 kg

for merination:
2 cups yoghurt
1 tbsp ginger garlic paste
...1/2 tsp turmeric powder
1 tbsp red chilli powder
1-1/2 tbsp soya sauce
salt to taste

mix all abv ingredients and marinate chicken for atleast 2-3 hourse but for great results marinate it over night.

Gravy:
1 cup plain cashew nuts
6 tbsp ketchup

grind cashew nuts and mix it wid ketchup and make a paste.

8-10 curry leaves
oil 3/4 cup

method:

fry the chicken pieces till half done in oil and take them out.

Now in the same oil add the remaining yoghurt mixture and fry till oil separates.
Add chicken to this.

In a non-sticky frying pan, take 2-3 tbsp oil n add curry leaves and fry cashew-ketchup paste till oil separates. Add this tempering to the chicken..

Mix it and then add little water (1 cup) and let it simmer on low flame till chicken is tender.

Serve wid nan or tandoori roti !

 

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Posted in: Chicken

Alu chicken salan served wid naan

Added by Afreen Masood 
to "FOODILCIOUS "COOKS @ WORK""

Alu chicken salan served wid naan

chicken 1 kg meduim sized pieces....
onions3-4 meduin siezzed finely sliced and golden brown in oil then take out the onions and put the in the blender add the tooatoes and blend it into a paste..( no need of adding addtional water now sin...ce tomatoes wil give away water too) blending onions after browning them gives a very sooth texture to the gravy)

yougurt 3 table spoons
oil half cup
tomato 400 gm tin pack( u can use fresh ones too ..3-4 medium size)
spices....whle garam masala...little bit of all....fro cloves,cinamom stick/blk pepper/black cardimon/bareleaf/zeera
salt 1.5 tea spoon full
coriander powder 3 teaspoons full

red chilly powder 2-3 teaspoons full(depends how much heat u want)
G/G paste 2 teaspoons

potaoes 4-5 medium siezed cut into half
corainder leaves few
green chilies 4-5
garam masala powder just a little bit like 1/8 of a teaspoon
.....

Method:

In a cooking pan add the remaining oil (which was used in frying the onions) when its hot throw i n the chicken add G/G paste ...cook for a minute add all the spices and salts now..stir for one more minute on hot flame ...now add the onion n tomoato paste when masala is bhoonified and oil separates( which usually takes 5-8 minutes..)add water nearly 2 cups and thepotatoes ...and simmer it for another 20 minutes...in the v end when potatoes are done.. add green chillies and coriander and sprinkle some garam masala on the top ....serve hot wid nan salad and rice.....enjoy :)

TIPS
take one piece of boiled potato from the gravy and mash it and put it back in the gravy at the very end really adds alot to the flavour and texture too "_

if u feel that 2 cup f water wil ake chiken v soft and it wil break in peces...u can always take out the chiken ppieces in a separate plate and wait till potatoes are done and then in the end add the chiken again... 

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Posted in: Chicken