Chicken Spring Roll

Prep Time 30 
Cook Time 5 to 7 mins 
Serves 4 to 6

This is my unique creation of chicken spring rolls with my very little experience in cooking. You would definitely love this different recipe of spring rolls 


INGREDIENTS 

Chicken :cubes cut into a centimeter cube pieces 400 grams
Spring onions: a whole bunch finely chopped
Soya sauce: 2 table spoon or more to taste
Black pepper: one tea spoon
Chili flakes: one table spoon
Red chili powder: half tea spoon
Green coriander leaves: one bunch (hand full) finely chopped 
Readymade pastry for spring rolls
Oil:
Salt: to taste(not more because it’s got soy sauce already in it
Oil for deep frying : one liter


COOKING DIRECTIONS 

Heat the oil in the pan and when its heated put the chicken cubes into it 
fry it for 5 minutes then put soy sauce, salt, black pepper, red chili flakes, red chili powder.
Now cook it for 15 Min. 
after its cooked remove it from the wok and let it get cool 
now add the finely chopped spring onion and the coriander, mix it well and fill it into the pastry to make spring rolls and deep fry them on high heat for 3 to 5 minutes

Chicken Liver Pate

Prep Time 10 Mins 
Cook Time 5 Hours 
Serves 8

Boil enough water in a small pan to cover chicken liver. Add chicken liver, turn off heat, leave liver in water for 5 minutes, then drain. 


INGREDIENTS 

Chicken liver (12-14) 450 g 
Butter 200 g 
Garlic cloves 2-3 
All spice powder 1/2 tsp 
Cream or thick malai 200 g 
Mixed herbs (basil) 1 tsp 
Salt, pepper to taste 


COOKING DIRECTIONS 

Boil enough water in a small pan to cover chicken liver.
Add chicken liver, turn off heat, leave liver in water for 5 minutes, then drain. 
Fry liver in 100 g melted butter together with garlic slivers. Remove from heat.
Mix all spice powder, herbs, salt and pepper and add to the chicken liver. 
Mix together in a blender, add the cream last, and blend till combined thoroughly.
Melt remaining butter, put into mold, spoon in liver mixture carefully, so as not to disturb butter too much.
Cover with aluminum foil and freeze for 4 to 5 hours or till frozen.
Take out pate 1/2 to 1 hour before serving. 
To unmold slide a knife between pate and mold to loosen sides and invert mold onto serving dish.
Serve with melba toast.

Golden Chicken Pakoras

Prep Time 50 Mins 
Cook Time 20 Mins 
Serves 4

Mix all ingredients, except cooking oil in a bowl and make a thick batte. 


INGREDIENTS 

Boneless chicken (cut into small pieces) 1/2 kg 
Lemon juice 3 tbsp 
Worcestershire sauce 2 1/2 tbsp 
Hot chilli sauce 3 tbsp 
Cold milk 3 tbsp 
Egg, beaten 1 
Paprika powder 2 tsp 
Cornflour 2 1/2 tbsp 
Oil for deep frying 
Salt to taste 


COOKING DIRECTIONS 

Mix all ingredients, except cooking oil in a bowl and make a thick batte. 
Add boneless chicken and marinate for 45 minutes. 
Heat oil and deep fry chicken pakoras on high heat till golden brown then fry on low heat till crispy.
Remove to kitchen paper to remove excess oil. 
Serve with chilli garlic sauce.

Prawn Shrimp Pakoras

Prep Time 15 Mins 
Cook Time 25 Mins 
Serves 6

Mix all the ingredients for the batter. Dip the cleaned prawns in it and deep fry. When it turns reddish brown, drain and remove. 


INGREDIENTS 

Prawns 12-15 medium sized
Green Chillies 3
Ginger 1 tbsp
Garlic Cloves 3-4
Coriander 1/4 cup
Red Chilli Powder 1 tsp 
Turmeric Powder 1/4 tsp 
Spice Powder 1 tsp 
Salt 1 tsp 
Gram Flour 1 tsp 
Chinese Salt 1 tsp 
Capsicum 3 tbsp 
Onion 2 tbsp
Soya Sauce 2 tbsp
Spring Onion 3 tbsp
Oil 1 1/2 cup
Pepper Powder 1/4 tsp 
Pinch of sugar


COOKING DIRECTIONS 

Mix all the ingredients for the batter.
Dip the cleaned prawns in it and deep fry.
When it turns reddish brown, drain and remove.
In a pan heat oil, add chopped garlic and when it turns to golden brown, add chopped ginger, green chillies, onions and capsicum and toss them well.
Add the fried prawn with salt, pinch of sugar, pepper powder, Chinese salt and Soya sauce.
Toss it well adding a little water.
When half cooked, add the spring onions and mix well.
Serve hot.

Gol Guppay

Prep Time 2 hrs 
Cook Time 25 min 
Serves 10-12

Very chatpati and laziz very eye catching in tea party. It's also known as Pani puri. Usually served with served with Chick peas and tamarind syrup. 


INGREDIENTS 

Gol Guppay:
Flour 1 cup
Wheat flour 2 Tbsp
Semolina (Suji) 2 Tbsp
Oil 2 Tbsp
Water for kneading
Oil for deep frying
Sour tamarind syrup (Khatta Imli Ka pani)
Tamarind (Imli) pulp 1 cup
Salt to taste
Brown sugar 2 Tbsp
Cumin (Zeera) 1 Tbsp
Red chili powder 1/2 tsp
Water 7 cups
Sweet Tamarind sauce (Methi Imli ki Chutney)
Tamarind (Imli) pulp 1 cup
Sugar 1/4 cup
Salt to taste
Red chili powder 1/4 tsp
Cumin (zeera) 1/4 tsp
Water 3 cups
FILLINGS:
Chick peas 1 cup boiled 
Potatoes 3-4 boiled and small diced


COOKING DIRECTIONS 

GOL GAPPAY: Take bowl add flour, wheat flour, suji, salt 2 pinches, oil and add very little water at time cause we have to knead it as hard dough wrap it with cling film and refrigerate it for 1 to 1 1/2 hrs
Now make small balls and roll it with the help of rolling pin very thinly cut rounds with cutter and deep fry them in medium heated oil as u put oil on them while frying they will get puffed up. 
Khatta Imli ka pani: Add all things in a large pan and put it on stove give one boil and cook for 5 min, it is ready 
Methi imli ki chutney: add all things in pan cook till slightly thick not like paste. 
PRESENTATION: serve Gol gappay with chick peas, potatoes and with the sauces 

Croquettes Recipe

Prep Time 15 min 
Cook Time 10 min 
Serves 6-8

Simple tea party dish but very very finger licking good u can also use this as side dish of dinner instead replacing kababs. Praises are guaranteed! 


INGREDIENTS 

Potatoes 1/2 kg boiled and mashed
Sausages or any meat u like boiled and mashed 
Cheese 2-3 slices
Parsley 1/4 bunch
Eggs 2 boiled and mashed
Eggs 1 for coating
Salt to taste
Black pepper to taste
Saffron 1 pinch diluted in 2 tbsp warm milk 
Bread crumbs a full bowl 
Oil for frying


COOKING DIRECTIONS 

Take bowl add mashed potatoes, mashed sausages, crumbled cheese, eggs mashed, salt, pepper and very fine chopped parsley and saffron mix very well 
Make cylinder shapes or shape of your likings 
Dip in whipped egg then dip in bread crumbs 
Pan Fry in high heated oil you just have to give a golden color to it 
Ready to serve, Enjoy

Russian Salad

Prep Time 30 Mins 
Cook Time 
Serves 6

Combine all fruit and vegetables in a large bowl. Beat the cream and mayonnaise together with white pepper, salt and sugar and add to the salad, mix well. 


INGREDIENTS 

Cabbage chopped fine 1 medium 
Carrots boiled and chopped 3 
Potatoes, boiled and cubed 3 medium
Green Peas, shelled and boiled 1 cup
Apples, sprinkle with a little sugar 3
Pineapple bits 1 small can 
Cucumbers unpeeled, deseeded and sliced 2
Raisins, soak in hot water and roast 1/2 cup
Sugar 1/2 tbsp 
White pepper, powdered 1 tsp
Mayonnaise 1 jar 
Fresh cream 1 cup 


COOKING DIRECTIONS 

Combine all fruit and vegetables in a large bowl.
Beat the cream and mayonnaise together with white pepper, salt and sugar and add to the salad, mix well.
Sprinkle the raisins before saving and serve chilled.

Tomato Salad

Prep Time 20 Mins 
Cook Time 
Serves 6

Cut medium-sized tomatoes into 1/4 inch thick slices. Cut each plum tomato and yellow cherry tomato in half. 


INGREDIENTS 

Tomatoes 3 medium sized 
Plum tomatoes 3 
Pint yellow cherry tomatoes 1 
Bunch chives 1 small 
Lime 1 large 
Orange juice 1/3 cup 
Honey 1 teaspoon 
Salt 1/4 teaspoon 
Freshly ground pepper
Lime slices for garnish


COOKING DIRECTIONS 

Cut medium-sized tomatoes into 1/4 inch thick slices. 
Cut each plum tomato and yellow cherry tomato in half. 
Chop enough chives to measure 1 tablespoon. 
Reserve remaining chives for garnish.
Squeeze juice from lime into small bowl. 
Stir in chopped chives, orange juice, honey and salt. 
Arrange sliced tomatoes around rim of platter.
Pile plum tomatoes and yellow cherry tomatoes in center of platter. 
Drizzle salad with dressing, sprinkle with pepper.
Garnish with lime slices and reserved chives.
Makes 6 accompaniment servings.

Tropical Fruit Salad

Prep Time 15 Mins 
Cook Time 
Serves 2

Peel the grape fruits with a sharp knife, then cut into thin, round slices. 


INGREDIENTS 

Grape Fruits 2 
Papaya (peeled, deseeded and sliced) 1 
Lemon juice 2 tbsp 
Sugar 2 tbsp 
Sprig mint (leaves only) 1 


COOKING DIRECTIONS 

Peel the grape fruits with a sharp knife, then cut into thin, round slices.
Arrange on a serving platter with the papaya, and sprinkle with lemon juice and sugar.
Cover with cling film until ready to serve.
Setter over the mint, just before serving.

Seafood Salad

Prep Time 1 Hour 
Cook Time 
Serves 6

In a bowl, mix together crabmeat, shrimps, diced apple, green pepper pieces and lemon juice. 


INGREDIENTS 

Freshly cooked or canned crabmeat, drained 2 oz 
Freshly cooked or canned shrimps, drained 2 oz 
Unpeeled red apple diced 1 large
Green pepper cut into pieces 3 
Lemon juice 1/2 tbsp 
Lemon 4 slices 
Lettuce leaves 
Parsley 
Curry sauce 
Light sour cream 3 tbsp 
Light mayonnaise 2 tbsp 
Curry powder 1/8 tbsp 
Green onion chopped 1 tbsp 


COOKING DIRECTIONS 

In a bowl, mix together crabmeat, shrimps, diced apple, green pepper pieces and lemon juice.
In a separate bowl, mix all curry sauce ingredients and refrigerate both.
Just before serving, mix the curry sauce and the seafood mixture.
Arrange lettuce leaves onto individual plates.
Evenly top with seafood mixture and decorate each plate with a slice of lemon and parsley.

Mango Salad

Prep Time 20 Mins 
Cook Time 
Serves 12

Mix all the ingredients except the lettuce and chill until ready to serve. 


INGREDIENTS 

Mangoes, cut in 1 – 1 1/2 inch cubes 2 kg 
Cumin seeds, roasted & crushed 1/2 tsp 
Black cumin seeds 1/4 - 1/2 tsp 
Green chillies, finely sliced 2 
Fresh mint leaves, chopped (keep whole for garnish) 1 tbsp 
Juice of lemons 3 small 
Salt 1/2 tsp 
Iceberg lettuce 


COOKING DIRECTIONS 

Mix all the ingredients except the lettuce and chill until ready to serve.
Line a bowl with lettuce leaves.
Spoon mango salad on top and serve.

Afghani Biryani

Preparation Time: 20 minutes.
Cooking Time: 55 minutes. 
Serves 6 people.


INGREDIENTS
  
1 kilogram lamb meat on the bone
11 cloves
1 large cinnamon sticks
2 teaspoon salt
1 tablespoon ginger paste
1 tablespoon garlic paste
8 cups water
3 cups basmati rice good quality
3/4 cup cooking oil
1 large onion skinned & thinly sliced
8 green cardamoms
1 teaspoon cumin seeds zeera
4 carrots, peeled and grated
1/2 cup green raisins
1/2 cup pine nuts. 


COOKING DIRECTIONS

Cut meat into large pieces and wash thoroughly under cold tap water. Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender. 
Meanwhile, put rice in a sieve and wash it thoroughly under running cold tap until water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
Fry nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside. Heat oil in a large heavy based pan, add onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. 
Bring to boil and add rice to it. Carefully stir once. Cover and reduce heat to medium and cook for 7-10 minutes. Gently stir rice. (Do not stir to hard otherwise the rice will break.)
Put a layer of carrot, raisins and pine nuts on the top of rice. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up rice with a fork, then transfer it into to a heated serving dish. Serve with Raita.

Chicken Mughlai Biryani

INGREDIENTS
 
1 1/2 kg chicken cut into small pieces
2 medium onions sliced
6 garlic cloves, crushed
2 tbsp ginger, ground
1/2 cup yoghurt
1/4 kg tomatoes
10 green whole cardamom
4 black whole cardamom
2 tbsp black cumin seeds
10 cloves
2 tbsp black pepper
2-4 bay leaves
2 cinnamon stick
2 tsp coriander powder
3 tsp salt
1/2 tsp white pepper
1 tsp ground nutmeg
1 tsp ground mace
2 green chilies chopped
1 tbsp lemon juice
1/2 cup oil
1 tbsp of saffron, dissolved in a cup of hot milk
5 cups rice


COOKING DIRECTIONS

Heat oil in a pan and add onions. Cook on medium-low heat until golden brown
Remove onions and add chicken to the pan, stirring until brown. Meanwhile, in a blender, add yoghurt and half of the cooked onion and garlic/ginger. Blend and add to chicken
Also add tomatoes, cloves, black pepper, black cumin, bay leaf, cardamoms and a stick of cinnamon
Add coriander powder, salt and white pepper
Cook for half an hour on medium heat
Stir frequently
When the water has dried up and the chicken is done, add nutmeg and mace
 
Boil rice in eight cups of water with salt and the remaining spices
Cook approximately for 10 minutes
Drain the water leaving the whole spices with the rice
In a pan, make alternate layers of rice and chicken
Add half of the lemon juice, remaining onions and the chilies 
Pour 1/4-cup oil on the top along with the saffron/milk mixture
Place in pre-heated oven (350 degrees) for one hour

Dum-Pukht Biryani

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves 10

INGREDIENTS

Chicken, cut into pieces 1/2 kg
Basmati rice, boiled 3 teacups 
Onions, finely chopped 3 medium 
Ginger / garlic paste 3 tsp
Tomatoes, pureed 6 medium 
Green chillies, finely chopped 6
Mint and coriander leaves, 3 tbsp
finely chopped 
Chilli powder 1 1/2 tsp 
Coriander powder 1/2 tsp 
Turmeric powder 1/4 tsp 
Desi ghee or oil 4 tbsp 
Salt to taste

Baghar
Butter / oil 4 tbsp 
Coconut powder 2 tsp 
Sesame seeds 1 1/2 tsp 
Cumin seeds 1 tsp

Garnish 
Onions rings, golden fried 3 medium 
Green chillies, sliced and fried 4
Mint and coriander leaves, 2 tbsp, finely choped
Garam masala powder pinch 
Oil / desi ghee 4 tbsp

COOKING DIRECTIONS

In a shallow saucepan heat ghee I oil and fry onions till golden brown. Add 3 tsp ginger I garlic paste. Fry and then add tomato puree and seasonings. Stir till tomatoes become soft and oil separates from the gravy. Turn up the heat, add chicken and mix well. Cover the pan and simmer on low heat till chicken is cooked and tender.

Baghar: In another saucepan, heat butter or oil and fry cumin seeds, coconut powder and sesame seeds on low heat till light brown. Pour over the chicken gravy and stir to mix.
Grease a large pan with ghee / oil. Put a thin layer of chicken topped with a thick layer of rice and sprinkle onion rings, green chillies, mint and coriander leaves and garam masala powder. Repeat with a thick layer of chicken and a layer of remaining rice. Sprinkle with onion rings, green chillies, garam masala powder, coriander and mint leaves. Heat 4 tbsp of oil! desi ghee and pour over the rice. Cover and leave on very low heat for 10 - 14 minutes.
Serve with raita.

Goanese Chicken Curry

Prep Time 15 Mins 
Cook Time 30 Mins 
Serves 6

Boil chicken in 1/2 cup of water with ground ginger, garlic, green chillies and salt. Cook until all liquid is absorbed and chicken is half-cooked. 

INGREDIENTS 

Chicken, cut into 12 pieces 1 1/2 kg
Ginger paste 2 tsp
Garlic paste 2 tsp
paste of long green chillies 10
Medium onion 1
Instant coconut powder or dmilk of half a coconut 5 tsp 
Tamarind water 1 tsp
Stalks curry patta 3-4
Potatoes 3-4 
Dried red chillies 6
Masala (roast all ingredients on a griddle and finely grind together) 
Coconut powder 1 tsp 
Poppy seed 1 tsp
Sesame seeds 3/4 tsp
Almonds, skinned 15
Peanuts, skinned 2 tsp
Channa (chickpeas), skinned and roasted 2 tsp
Cinnamon stick 2 inch
Cloves 4
Papper corns 6
Cumin seeds 3/4 tsp 
Turmeric 1 tsp 
Salt to taste 

COOKING DIRECTIONS 

Boil chicken in 1/2 cup of water with ground ginger, garlic, green chillies and salt. 
Cook until all liquid is absorbed and chicken is half-cooked. 
Roast whole onion on fire, peel and grind. 
Heat oil, fry all masala including the onion on low heat, add curry patta and red chillies. 
When masala changes colour to a light pink and gives off an aroma, add milk of coconut, chicken pieces and quartered potatoes. 
Add tamarind water. Cook for another 10-15 minutes. 
Serve with boiled rice. 

Mango Rice

Prep Time 20 Mins

Cook Time 40 Mins 

Serves 8-10


Clean the rice and put it in boiling water. When it is about three quarters cooked, remove it from the heat. 

INGREDIENTS 

Rice 3 lb

Green mangoes 6 medium sized

Green chilies a few

Grated coconut 3 cups

Gingelly oil 1 1/4 pints or

Ghee 1 1/4 lb

Mustard seeds 1 tbsp

Black gram dhal 1 tbsp

Cumin seeds 1 tbsp

Curry leaves a few

Turmeric powder a little

Salt to taste


COOKING DIRECTIONS 

Clean the rice and put it in boiling water. 

When it is about three quarters cooked, remove it from the heat. 

Drain the excess water and allow the rice to cool. 

Add the turmeric powder and half the quantity of gingelly oil (or ghee). Mix well. 

Cut the mangoes into tiny pieces or grate them. 

Grind the cumin seeds, half the chilies, salt to taste and the coconut gratings. 

Mix it with the mango pieces and add it to the cooked rice. 

Fry the mustard seeds gram dhal, curry leaves and the remaining chilies in oil. 

Add to the rice. Mix well. 

Allow to cool and serve.

Bajra and Beef Kababs

• Prep Time 3 Hours
• Cook Time 20-30 Mins
• Serves 6-8
  

Add all ingredients to the beef except tomatoes, increase or decrease quantity of bajra flour (should bind well). 

INGREDIENTS 

Beef, finely hand-chopped 1 1/4 kg 

Bajra flour 250 g 

Yogurt 250 g 

Spring onions, finely chopped 10-12 

Green chillies, finely chopped 12-15 

Fresh coriander leaves, finely chopped 1 bunch 

Tomatoes, skinned and chopped 2 medium 

Salt to taste 



COOKING DIRECTIONS 

Add all ingredients to the beef except tomatoes, increase or decrease quantity of bajra flour (should bind well). 

Leave to marinate for 2-3 hours. Knead well. 

Add tomatoes just before frying. 

Heat oil, take about 1 tsp of the marinated beef and drop gently into oil and fry. 

Do not turn the kababs immediately, as they will break. 

Lower heat to medium and turn over once. 

Remove and place on paper to drain extra oil. Serve hot. 

Some Words about the Author of Blog

Hi, this is Khaled Umer. I love to write blog, share my views with others. I have written many blogs and currently writing many others on different topics. Thanks to BLOGGER to provide such a great tool of writing blogs in such an easy way.

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