Aapkirasoi

Just 10 Minutes Dessert with few Ingredients | Instant & Easy Sweet Recipe

Chicken Dumpling Recipe | Chicken Momo Recipe | How to Make Dim Sum at Home. This is the best chicken dumpling/momo/dim sum recipe I have ever made. In this recipe for dumpling I have shown you different tips and tricks for a soft, juicy, crunchy and flavorful steamed momos. Here I have also shown you three ways of cooking the dim sum or dumpling For this recipe you would not need any machine to make minced chicken. The chicken momos will be crunchy if you follow the third ways of cooking the dumpling I have shown in the video. The chili sauce (Chinese dumpling sauce) making procedure have also shown so that everything you need for the dim sum can found from the same video. As vegetables have used in this momo recipe, we can call it chicken vegetable momo.

Soft Red Velvet Cake Recipe | How to make Red Velvet Cake at Home. In this video, I have shown you how to make a soft, moist and fluffy red velvet cake by following some easy steps shown in the video. To make cream cheese frosting, you can use homemade cream cheese also. In that case, you should follow any authentic cream cheese making video. Combination of cream cheese and whipping cream gives an extra taste to the cake. The cake was decorated amazingly with red velvet crumbs, by the top part of the cake. Depending on the quality of the color, you can change the amount of food color added the cake batter. Hope you enjoy your any special occasion 😊

Sauce Recipe : Chicken Nuggets Recipe *** Please note that I have written down the expected questions as TIP. I made the dry chicken breast into soft and crispy chicken nuggets. It's really delicious even if you dip it in ketchup or just eat it. Also, if you eat it with the garlic flavored cheese sauce, you can feel a different taste. If you like, you can chop spicy chili in the sauce *** Weighing is scale (g), rice spoon (tbsp), teaspoon (tsp) weighing [17 completed] Chicken Seasoning -250g, 2Chicken breast -120g,1Boiled potato -50g(2tbsp big) Chopped onion -20g(1tbsp big) Chopped green onions -1tbsp Minced garlic 20g(4tbsp) Bread crumbs 2g(4pinch) Salt -1g (0.5tsp) Black pepper Stir-fry ⁃Corn starch powder (plain flour can be used) -1.5 eggs -Bread crumbs : Garlic Cheese Sauce -34g Cheese (only cheddar cheese can be used) 40g(2tbsp big) Mayonnaise -1tbsp Minced garlic 50g(7tbsp) Milk -5g Butter -3g (1tsp) Sugar & TIP -The cheese I used was a mixture of cheddar, cream, mozzarella, and goda cheese. -You can mix the cheese you want, or you can make only cheddar cheese. -If you don't have a blender, you can chop chicken breasts with a knife. -If you keep it frozen while it is covered with bread crumbs, it is possible for 1 to 2 months -If you fry about 70% and keep it frozen, it is possible for 6 months. (You can fry it again when you eat it) -The leftover cheese sauce can be stored for about 1 month if stored frozen

How To Make MC Dolnald's Chicken Nuggets with Cheese Recipe • Recipe (L>E): 500g Chicken breast 100g Onion 40g Mayyonaise 2/3Tsp Salt 1,5Tsp Sugar 1Tsp Natural Korean Chili Pepper Powder 1/2Tsp Ground Black Pepper 1/2Tsp Natural Garlic Powder Refrigerate for 30 minutes 60g Allpurpose flour Salt -1Egg 60ml Water Cooking oil Mozzarella cheese Bread crumbs Medium heat 5 minutes

Spicy Pasta recipe | Cheesy pasta | Spicy macaroni I masala pasta I spicy mac & cheese spicy macaroni by Aapkirasoi

How To Make MC Dolnald's Chicken Nuggets with Cheese Recipe • Recipe (L>E): 500g Chicken breast 100g Onion 40g Mayyonaise 2/3Tsp Salt 1,5Tsp Sugar 1Tsp Natural Korean Chili Pepper Powder 1/2Tsp Ground Black Pepper 1/2Tsp Natural Garlic Powder Refrigerate for 30 minutes 60g Allpurpose flour Salt -1Egg 60ml Water Cooking oil Mozzarella cheese Bread crumbs Medium heat 5 minutes

Korean Fried Chicken | Sweet And Spicy Korean Fried Chicken | Crunchy Korean Fried Chicken I Yangnyeom-Tongdak | Crispy Korean Fried Chicken | Korean Fried Chicken Sauce Yangnyeom Sauce | Korean Fried Chicken Recipe | Yangnyeom Chicken Ingredients for Korean Fried Chicken: (Tsp- Teaspoon; Tbsp- Tablespoon ) Boneless Chicken Thighs - 1 lb or 450 gms ((cut into 3 inch long chunks) For the Marination: Salt-3/4 tsp Crushed Pepper-1/2 tsp Grated garlic-1 tsp Grated ginger-1 tsp For coating the chicken: Potato starch- 1/2 cup (Corn starch can also be used but the taste will vary) For the Yangnyeom Sauce: Gochujang Korean chilli paste - 2 tbsp Mustard paste -1tsp Light Soy sauce- 1.5 tbsp Honey-2 tbsp Brown Sugar-2 tbsp Rice Vinegar-2 tsp Other Ingredients: Sesame oil -1 tbsp Garlic minced-1 tsp Red Chillies, cut & deseeded-4-5 White Sesame Seeds - 1-2 tsp. Preparation: Cut the boneless chicken thighs into 3 inch long chunks. Grate the ginger and garlic to give 1 tsp of each Finely chop or grate garlic to be used for tempering. Deseed the red chillies and cut them into small pieces. To make the sauce mix, add all the items specified for the sauce in a bowl and give a mix Set aside. Give a mix again just before adding to the wok later. Marination: Add all the ingredients for the marination (mentioned above) to the chicken Mix and set aside for 15 mins. Frying Chicken: Add the potato starch to the marinated chicken pieces. Dredge the pieces well to coat the pieces with the potato starch. Arrange these on a plate side by side and heat the oil for deep frying. Once the oil is medium hot, drop the coated chicken pieces one by one to not crowd the pan. Do not stir for around 30-60 secs and then stir and fry on medium heat for 4-5 mins till the colour changes. Remove the pieces from oil and keep on a plate. Repeat with the rest of the chicken. All the fried chicken pieces to rest for 10 mins. Heat the oil again to a high temperature Drop all the pieces from both the batches and fry on high heat for around 2 mins till brown and crisp Remove to a plate. Process: Heat sesame oil in a wok and add the chopped/ grated garlic & red chillies. Stir for 15 secs and then add the Yangnyeom Sauce (made earlier) & 50 ml water. Mix and cook for 1 min. - Add the fried chicken pieces Cook on high heat for around 1-2 mins to coat completely. Sprinkle sesame seeds and stir fry for 30 secs. Remove to a plate Garnish with some more white sesame seeds and serve.

Chatpate aloo | Chatpate Masala Aloo | Chatpate Aloo Fry Recipe | Masala Aloo Fry Recipe | Aloo Chatpata | Masale Wale Aloo Recipe | Masala Jeera Aloo Recipe | Chatpate Aloo Fry | Spice Eats Recipes Ingredients for Chatpate Aloo: (Tsp-Teaspoon; Tbsp-Tablespoon) Boiled baby potatoes or small potatoes -500gms To dry roast: Coriander seeds-3 tsp Cumin seeds-1 tsp Black Peppercorns-1 tsp Kashmiri Red Chillies - 4 nos. Tempering: Hing (Asafoetida)- 2 pinches Kalonji (Nigella seeds)- 1 tsp Saunf (Fennel seeds)- 1/2 tsp Garlic chopped- 6 cloves (3 tsp) Spice Powders: Red Chilli Powder-1 tsp Crushed Spice mix made earlier-6 tsp Chaat Masala-1 tsp Amchoor Powder- L tsp Garnish: White Sesame Seeds-1 tsp Coriander leaves-4 tbsp Other Ingredients: Refined oil-2 tbsp Ghee-1 tbsp Salt-1 tsp Preparation: Pressure cook the baby potatoes with 1 whistle. Do add 1 tsp salt in the water for easy peeling of the boiled potatoes. Switch off and allow the pressure to release or it's own Drain the water in a colander/strainer and run cold water on it. Allow the water to drain completely before peeling Peel and fine chop the garlic and the coriander leaves. Process: Heat the oil & ghee and then add the boiled and peeled baby potatoes. Fry on medium heat for 4-5 mins till they are light browned. Remove and set aside. ⁃ In the same oil/ghee, add the hing, kalonji, saunf and chopped garlic. Mix and fry on low heat for 1-2 mins and then add the fried potatoes. Give a mix on low heat for a minute and then add all the spice powders and 6 tsp of the crushed spice mix prepared earlier. Give a mix and add a splash of water (2-3 tbsp) to prevent the spices from burning Mix and fry on low heat for 1-2 mins. Garnish with white sesame seeds and chopped coriander leaves. Give a mix and serve hot.

Parantha banane ka bhi bohot jhanjhat hai atta ghundna stuffing tyar krna bohot hi time consuming process hota hai sahi kaha na to usi process ko apke liye humne kar diya hai short bohot hi kam time mein yeh parantha ban jaega aur taste mein itna delicious ki aap 2 ki jagah 4 paranthe kha jaenge bohot easy bohot hi simple.

Andhra Chicken Fry | Spicy Chicken Fry Recipe Andhra Style | Must Try Andhra Chicken Fry I Chicken Fry Recipe 1 Chicken Fry Andhra Style 1 Simple and Tasty Chicken Fry | Masala Chicken Fry | Spicy Chicken Fry I Spice Eats Chicken Fry Ingredients for Andhra Chicken Fry: (Tsp-Teaspoon; Tbsp-Tablespoon) Chicken - 500 gms (curry cut with bones For Marination: Salt-1 tsp Turmeric powder-1/2 tsp Crushed Pepper-1/2 tsp To be roasted and ground/blended into a powder: Coriander seeds-1 tbsp Cumin seeds-1/2 tsp Dry red chillies-6 nos Green Cardamom-3 Cloves-3 Cinnamon-2 small pieces Shahjeera (caraway seeds)- 1/2 tsp Garlic cloves-6 Other Ingredients: Refined Oil-3 tbsp Onions, fine chopped - 2 medium (150 gms) Curry leaves-20-25 leaves Coriander leaves chopped- 3-4 tbsp Juice of 1/2 lemon or 2 tsp Preparation: Marinate the chicken pieces with the items specified above. Give a mix and set aside for 30 mins. To make the masala powder, take a pan and add all the whole spices. Dry roast the spices on low heat for 2-3 mins. Lastly add the garlic cloves and roast on low heat for 1-2 minutes. Remove the spices to a plate and let it cool. Grind/ blend it to a fine powder. Set aside. Chop the onions and the coriander leaves. Process: Take a kadhai and heat 3 tbsp refined oil. Add the chopped onions and fry on medium heat for around 7 mins till light brown in colour Add the marinated chicken pieces, mix and fry on high heat for around 2 mins and then on medium heat for 2 mins. ⁃ Now cover and cook on low heat for around 15 mins. Remove the cover and give a stir after 5 mins. The chicken will release water and will also get cooked. Now remove cover, add the blended spice powder and mix it well. Mix and fry on medium heat for around 5-6 mins making sure the chicken pieces are coated with the masala/spice. - Add the chopped coriander leaves and curry leaves, mix and continue to fry on medium heat for around 2-3 mins. Lastly add the juice of lemon, mix and serve

Malai Chicken Bread Pocket Il Very easy and Tasty must try.

Honey garlic chicken ! Dinner ready in 15 minutes

Veg Pulao Recipe | Vegetable Pulao| How To Make Veg Pulao | Mixed Vegetable Pulao I Simple Veg Pulao Recipe | Veg Pulao I Simple Vegetable Pulao | How To Make Vegetable Pulao | Aapkirasoi Recipes Ingredients for Vegetable Pulao: (Tsp-Teaspoon; Tbsp-Tablespoon) Basmati Rice- around 350 gms (2 US cup measures) Vegetables Green Beans, cut- 75 gms (1 cup) Carrots, 75 gms (1 cup) Cauliflower, small florets- 100 gms (1 cup) Fresh or frozen green peas- 50-60 gms (3/4 cup) Potatoes, cubed-100 gms (1 big) Spice Powders: Turmeric Powder-1/4 tsp Coriander Powder-2 tsp Garam Masala Powder-1 tsp Whole spices: Cumin Seeds-1 tsp Green Cardamom-5 Cloves-5 Cinnamon-2 pieces Black cardamom-1 Star Anise -1 Bay leaf- 2 Other Ingredients Onions, sliced- 2 medium Ginger Garlic Paste-2 tsp Green chillies, slit- 4 Coriander leaves, chopped- 3 tbsp Mint leaves (Pudina), chopped- 2 tbsp Salt- 1 tsp+ 1.5 tsp Oil-4 tbsp Ghee-1 tbsp Preparation: Wash and soak the Basmati rice for 30 mins. Cut all the vegetables and chop the coriander & mint leaves Slice the onions and slit the green chillies. Process: Heat oil and ghee in a pan and then add the whole spices and bay leaves Once it splutters, add the sliced onions and fry on medium heat for 10 mins till light brown Now add the ginger garlic paste and fry on low heat for 2 mins. Add the beans, carrot and potatoes and fry on medium heat for 2 mins. Now add the cauliflower and green peas and give a mix. Add the slit green chillies, the spice powders and 1 tsp salt. Fry on medium heat for another 5-6 mins and then add 700 ml water. Switch to high heat and allow the water to come to a boil. Add the chopped coriander leaves, mint leaves 1.5 tsp salt and give a stir. Once it comes to a boil add the soaked and drained rice. Give a mix and then cover with lid.Cook covered on medium heat for 5 mins. Remove cover & give a mix after 5 mins. Cover and cook on low heat for another 10 mins. Remove lid and give a mix after 5 mins. Switch off and let it rest for around 15-20 mins. Remove and garnish with finely chopped coriander leaves and fried cashews.

Chicken Manchurian | Restaurant Style Chicken Manchurian Recipe | How to Make Perfect Chicken Manchurian | Chicken Manchurian Dry I Manchurian Recipe | Chicken Manchurian Recipe | Chicken Manchurian Starter Ingredients for Chicken Manchurian: For the marination: Boneless Chicken thighs - 300-350 gms Salt-1/2 tsp White Pepper powder- 1/2 tsp Ginger Garlic paste-1 tsp Egg-1small For the coating: Cornflour-3 tbsp For Tempering: Garlic, chopped- 7-8 cloves (4 tsp) Ginger chopped-2 tsp Green Chillies, chopped-2 Other Ingredients: Onion Petals-1 cup Green Pepper (capsicum) diced-1 cup (70 gms) Red pepper(capsicum), diced-1 cup (70 gms) Spring Onion whites, sliced- 2-3 tbsp Soy sauce- 2 tsp Tomato Ketchup- 4 tbsp Vinegar-2 tsp Black Pepper Powder-1/2 tsp Cornflour slurry- 1 tbsp cornflour mixed in 3 tbsp water Oil-2 tbsp Spring Onion greens, chopped, for garnish-3-4 tbsp Preparation: Wash and cut the boneless thigh pieces into 1" pieces Marinate with the items indicated. Mix well and set aside for 30 mins. ⁃ After 30 mins, mix in the corn flour to coat the chicken pieces. Peel and chop the ginger & garlic and chop the green chillies. Dice the onion, green and red pepper. Slice the spring onion whites and chop the greens for garnish. Process: To fry the chicken pieces, heat oil till medium hot and drop the battered chicken pieces one at a time. Do not crowd the pan and if required, fry in batches. Fry on medium heat for 5-6 mins till golden. Remove and keep on a plate. Now take a wok or kadhai & heat 2 tbsp oil. ⁃ Add the chopped garlic & ginger and stir for 15 secs. Now add the green chillies and continue to fry for 30 secs. ⁃ Add the spring onion whites and fry for 30 secs. Now add the diced white onions, mix and fry on high heat for a minute. Add the areen and red nenners.mix & stir fry on high heat for a minute Add the green and red peppers,mix & stir fry the vegetables on high heat for a minute. Now add the soy sauce, tomato ketchup, mix & stir fry on high heat for 15 secs Add the vinegar & black pepper powder & stir fry on high heat for 15 secs, add a splash of water if required. Add the fried chicken pieces and mix & stir fry on high heat for 1 min till these are coated by the sauce. Add the corn slurry, mix & stir fry cook for 30 secs. Garnish with spring onion greens, mix and serve

SHAHI Mix Vegetable Recipe | Restaurant Style Mix Veg Sabji | Mix Veg Fry I Restaurant Style Mix Veg | Mix Veg Recipe | Restaurant Style Mix Veg Sabji Mix Vegetable Recipe | Mix Veg Sabji Mixed Veg Recipe Ingredients for Restaurant Style Mix Veg Sabji: (Tsp-Teaspoon; Tbsp-Tablespoon) Vegetables: Cauliflower florets,1 cup- 100 gms Beans cut into big pieces- 1 cup (around 90-100 gms) Carrots, sliced-1 cup (around 100 gms) Potato, long pieces-1 cup (100 gms) Babycorn, sliced- 50-60 gms Brinjal, cut into slices- 2 small While frying the vegetables: Oil 4 tbsp Turmeric-3/4 tsp Salt-1/2 tsp Tempering: Cumin seeds-3/4 tsp Bay leaf, cut-2 Spice Powders: Kasuri Methi, unroasted-1 tsp Turmeric powder-1/4 tsp Red Chilli Powder-1 tsp Kashmiri Chilli Powder-1 tsp Cumin powder- 1/2 tsp Garam Masala Powder-1/2 tsp Amchoor Powder-1/2 tsp Other Ingredients: Onions, fine chopped- 100 gms Ginger Garlic paste- 1.5 tsp Fine chopped green chillies-2-3 Tomato purée, readymade-5 tbsp Coriander leaves, chopped- 3 tbsp Butter-1-2 tbsp Oil-2 tbsp Preparation: Cut the vegetables into big pieces. Chop the onions and fine chop the green chillies. Also chop the coriander leaves Heat oil in a kadhai and add the carrots, beans and potato slices. - Add salt & turmeric powder. Fry on medium heat for around 6 mins. Remove and set aside on a plate Now add the cauliflower and the baby corn slices. Mix and fry on medium heat for 6 mins. Remove & set aside Lastly add the brinjal slices, and fry on medium heat for around 3-4 mins Process: Heat oil in a frying pan and then add cumin seeds and bay leaf. Give a stir and add the finely chopped onions Mix and fry on medium heat for around 3-4 mins and then add the finely chopped green chillies. Also add the unroasted Kasuri methi Give a mix and fry for another 1 min and then add the ginger garlic paste. Mix and fry on low heat for 2 mins till raw smell is gone Now add the tomato purée and mix and fry on low heat for around 2 mins. Now add all the spice powders and 1/4 tsp salt and then fry on low to medium heat for 3-4 mins by adding splash of water to make it smooth. Now add the fried vegetables and give a mix to coat the vegetables well. - Add the garam masala powder and amchoor powder and mix and fry the vegetables on low heat for 2-3 mins. Also add 1-2 tbsp of butter. Now lastly add the chopped coriander leaves and dry roasted Kasuri methi powder. Mix and simmer for a minute. Serve with rice or roti

Tandoori Chicken | Tandoori Chicken Recipe Tandoori Chicken in the Oven | Tandoori Chicken in OTG | Chicken Tandoori | Tandoori Chicken Restaurant Style | How to Make Tandoori Chicken | Chicken Tandoori Recipe ...more Ingredients for Tandoori Chicken: Chicken Whole legs-4 nos. (approx. 750 gms) 1st Marinade Salt-1.5 tsp Lemon Juice-3 tsp Ginger Garlic Paste- 1.5 tbsp 2nd Marinade: Hung Curd- 6 tbsp Kashmiri Chilli Powder- 5 tsp Turmeric Powder-1/4 tsp Garam Masala Powder-1/2 tsp Cumin Powder-1/2 tsp Mace (Javitri) powder- 1/4 tsp (Optional) Cardamom Powder-1/2 tsp Roasted & powdered Kasuri Methi ( dried Fenugreek leaves)-1 tsp Salt- pinch Red Food Colour (optional)- pinch Oil- 3 tbsp Other Ingredients: Butter or Oil for basting- 4-5 tbsp Preparation: Wash and pat dry the whole Chicken Legs Now make slits on them, 3 on the thigh portion and 2 on the legs as shown in the video. To make the Hung Curd, add around 300 gm of curd or plain yogurt in a strainer kept on a bowl and allow the water to drain completely. This should take around 1 hr. 1st Marination: For the 1st Marination, take the whole legs in a bowl and add all the items for the 1st marinade. Mix it well, making sure that the marinade is rubbed inside the slits made earlier. Cover the bowl and keep it in the refrigerator for around 1 hour. 2nd Marination To make the 2nd Marinade, take another bowl and add all the ingredients as shown in the video. Whisk it well to make a uniform and smooth marinade. ⁃ Now add the marinated chicken legs to the 2nd marinade and mix it well, making sure the marinade coats the chicken completely and massaged well inside the slits made earlier. Now cover the bowl and keep in the refrigerator for minimum 3 hrs or overnight. Process: Preheat the oven/OTG to 250 degrees C ⁃ Arrange the marinated chicken legs on a metalrack. Slide in the rack/tray in the top slot of the oven. Roast for 10 mins at 250 degrees C. After 10 mins flip the chicken Roast for another 10 mins at 250 degrees C on the other side. Flip the chicken legs and baste with melted butter. Reduce the oven temperature to 200 degrees C Roast for total of another 20 mins at 200 degrees C. Flip the chicken after 10 mins and continue basting with melted butter. Remove the tray once the edges of the chicken are lightly charred. Serve as an appetizer.

Welcome to Aapkirasoi In The Kitchen Today's Recipe is healthy fruit cake which is super soft, delicious & moist date cake recipe in blender. without breater, without oven, without butter, without colour and without essence special cake for new year and christmas eve by Aapkirasoi In The Kitchen. Subscribe to my YouTube Channel. It's free.

Halwai Style Mix Vegetable Recipe | Halwai Style Mix Veg Sabji | Mix Veg Fry I Halwai Style Mix Veg | Mix Veg Recipe | Halwai Style Mix Veg Sabzi Mix Vegetable Recipe | Mix Veg Sabjil Mixed Veg Recipe Ingredients for Halwai Style Mix Veg Sabji: (Tsp-Teaspoon; Tbsp-Tablespoon) Vegetables: Cauliflower florets,1 cup- 100 gms Beans cut into big pieces- 1 cup (around 90-100 gms) Carrots, sliced-1 cup (around 100 gms) Potato, long pieces-1 cup (100 gms) Babycorn, sliced- 50-60 gms Brinjal, cut into slices- 2 small While frying the vegetables: Oil 4 tbsp Turmeric-3/4 tsp Salt-1/2 tsp Tempering: Cumin seeds-3/4 tsp Bay leaf -cut 2 Spice Powder Kasuri Methi, unroasted-1 tsp Turmeric powder-1/4 tsp Red Chilli Powder-1 tsp Kashmiri Chilli Powder-1 tsp Cumin powder- 1/2 tsp Garam Masala Powder-1/2 tsp Amchoor Powder-1/2 tsp Other Ingredients: Onions, fine chopped- 100 gms Ginger Garlic paste- 1.5 tsp Fine chopped green chillies-2-3 Tomato purée, readymade-5 tbsp Coriander leaves, chopped- 3 tbsp Butter-1-2 tbsp Oil-2 tbsp Preparation: Cut the vegetables into big pieces. Chop the onions and fine chop the green chillies. Also chop the coriander leaves Heat oil in a kadhai and add the carrots, beans and potato slices. - Add salt & turmeric powder. Fry on medium heat for around 6 mins. Remove and set aside on a plate Now add the cauliflower and the baby corn slices. Mix and fry on medium heat for 6 mins. Remove & set aside Lastly add the brinjal slices, and fry on medium heat for around 3-4 mins Process: Heat oil in a frying pan and then add cumin seeds and bay leaf. Give a stir and add the finely chopped onions Mix and fry on medium heat for around 3-4 min and then add the finely chopped green chillies. Also add the unroasted Kasuri methi Give a mix and fry for another 1 min and then add the ginger garlic paste. Mix and fry on low heat for 2 mins till raw smell is gone Now add the tomato purée and mix and fry on low heat for around 2 mins. Now add all the spice powders and 1/4 tsp salt and then fry on low to medium heat for 3-4 mins by adding splash of water to make it smooth. Now add the fried vegetables and give a mix to coat the vegetables well. - Add the garam masala powder and amchoor powder and mix and fry the vegetables on low heat for 2-3 mins. Also add 1-2 tbsp of butter. Now lastly add the chopped coriander leaves and dry roasted Kasuri methi powder. Mix and simmer for a minute. Serve with rice or roti

Chicken Steak with White Garlic Sauce | Quick Delicious Chicken Steak Recipe Ingredients: Chicken Breasts - 2 Garlic Cloves-5 to 6 Cooking Oil-1 tbsp Black Pepper Powder -1 tsp Salt-1/2 tsp Dark Soy Sauce - 1 tsp Tomato Sauce -1 tsp Kashmiri Red Chili Powder- 1 tsp Crushed Dried Red Chilies- 1 tsp Oregano -1/2 tsp White Vinegar - 1 tbsp Cooking Oil Butter-1 tbsp Boiled Carrot - 1/2 cup Boiled Broccoli-1/2 cup Boiled French Beans- 1/2 cup Potato Wedges - 1 medium sized Tomato -1 medium sized Salt-1/4 tsp Black Pepper Powder - 1/2 tsp Butter-2 tbsp Chopped Garlic -1 tbsp All Purpose Flour - 2 tbsp Milk-1.5 cup Salt-1/4 tsp Black Pepper Powder - 1/2 tsp Chili Flakes-1/2 tsp Oregano- 1/2 tsp how to make fried chicken steak,chicken steak with mushroom sauce recipe,grilled chicken,grilled chicken recipe,how to make grilled chicken,lemon garlic chicken,grill chicken recipe,easy chicken recipes,chicken recipes for dinner,lemon garlic chicken recipe,grilled lemon chicken recipe,garlic lime grilled chicken,lemon and garlic chicken breast,easy grilled chicken recipe,Aapkirasoi,grilled chicken breast,grilled chicken recipe healthy.

DHABA SPECIAL EGG CURRY |DHABA STYLE |EGG MASALA curry| Ingredients for Dhaba Special Egg Curry: Boiled eggs-6 Hor trying eggs: Oil-1 tbsp Turmeric powder-1/4 tsp Red Chilli Powder-1/4 tsp Tempering: 1. Cumin seeds-1 tsp 2. Whole red chillies-2 Spice Powders Red Chilli Powder-1 tsp Coriander powder-1 tsp Cumin powder-1/2 tsp Kashmiri Chilli Powder-1/2 tsp Garam Masala Powder-3/4 tsp Kasuri Methi (dry roasted & powdered)- 1 tsp Other Ingredients: Onions, fine chopped- 2 medium (150 gms) Ginger, fine chopped- 2 tsp Garlic, fine chopped-2 tsp Green chillies, chopped-2 nos Fresh Tomato paste- 3 medium (200 gms) Besan- 2 tsp to be mixed in 2 tbsp of water Oil-3 tbsp Butter-1 tbsp Coriander leaves, chopped- 3-4 tbsp Salt-1 tsp Preparation: Boil the eggs & shell them. Now heat oil in a pan, add 1/4th tsp turmeric powder, 1/4 tsp Chilli powder & give a stir. Now add the boiled eggs and stir & fry on low heat for 1-2 mins till golden in colour. Remove and set aside. Fine chop the onions, ginger, garlic, green chillies & coriander leaves Blend red & ripe tomatoes into a paste Dry roast the Kasuri methi for 30 secs. Cool and crush it into a coarse powder. Process: Heat 3 tbsp of oil in a kadhai. Add the cumin seeds & allow it to splutter. Now add the red chillies and give a stir. Now add the chopped onions and fry on medium high to medium low heat for around 8 mins till the onions are light brown in colour. Also add a pinch of salt after adding the onions. - Add in the chopped ginger, garlic & green chilies. Fry for another 2 mins on low heat. Now add the tomato paste, mix well & then add 1 tsp of salt. Fry/bhunno for around 5-6 mins till the tomato is totally cooked, gravy is like a smooth sauce & oil separates. Now add the Chilli powder,coriander powder & cumin powder. Fry for another 2-3 mins till the masala is cooked. Now add the besan mixed in water & fry on low heat stirring continuously for 2-3 mins till the besan is cooked. Add 200 ml water and then add the Kashmiri chilli powder, garam masala powder & Kasuri Methi. Mix well & cook for a minute. Drop in the fried eggs, mix well, cover & cook for around 5 mins. Garnish with coriander leaves & mix well. Add a tbsp of butter to finish. Serve hot with roti or rice.

Chatpata Fish Fry | Spicy Masala Fish Fry IMasala Fried Fish | Masala Fish Fry Recipe ISpicy Fish Fry Fish Fry Tawa Fish Fry | Fish Fry Recipe | Chatpata Masala Fish | Tasty Fish Fry Recipe Ingredients for Chapata Fish Fry:Rohu/Katla/Asian Carp fish pieces - 500 gm(7-8 big pieces) For Marination: 1st Marinade: Salt-1 tsp Turmeric powder-1/2 tsp 2nd Marinade: Masala Mix: Besan (Gram flour)-1 tbsp Red Chilli Powder-1 tbsp Coriander powder- 1.25 tsp Garam masala powder- 3/4 tsp Salt-1/4 tsp Ginger garlic paste-2 tsp Juice of lemon- 2 tsp Water-1tbsp Oil- 2 tbsp Curry leaves fine chopped- 2 tbsp Coriander leaves fine chopped-2 tbsp Other Ingredients: Oil-3 tbsp Preparation: Clean and wash the fish pieces. Pat dry Fine chop the curry leaves and coriander leaves. Marination: Add 1 tsp salt and the turmeric powder to the fish pieces. Rub it on both sides and set aside for around 10 mins. For the 2nd marinade, take a bowl and add all the items for the marinade specified above. Mix it well and then add the marinated fish pieces Mix well and set aside for 1 hr. Process: Take a frying pan and heat the oil. Now place the fish pieces side by side and fry on medium heat for 3 mins. Now turn the pieces on the other side and repeat the same on the other side (on medium heat for 3 mins) Turn it again and continue frying on low heat for 2-3 mins more on both sides till browned.

Paneer Tikka I Restaurant Paneer Tikka Recipe I Paneer Tikka on Tawa | How To Make Paneer Tikka | Tandoori Paneer Tikka | Paneer Tikka without Oven I Paneer Recipe Ingredients for Paneer Tikka: (Tsp-Teaspoon; Tbsp-Tablespoon) Ingredients: 400 gms Paneer- around 12 cubes (1.5 inch square and 1/2 inch thick) Green Capsicum - 100 gms (around 16 cubes) Red Capsicum -100 gms (around 16 cubes) Onion petals-1 medium onion (75-80 gms around 16-20 cubes) For the Marination: Hung Curd- 5 tbsp Ginger Garlic paste-1.5 tsp Lemon juice-1.5 tsp Turmeric powder- 1/2 tsp Kashmiri Chilli Powder-5 tsp Cumin Powder-1/2 tsp Garam Masala Powder-1/2 tsp Chaat Masala-1/2 tsp Pepper powder-1/4 tsp Ajwain (Carom seeds) crushed- 1/2 tsp Salt-1.25 tsp Cooking oil- 4 tbsp Kasuri Methi powder -3/4 tsp (Dry Roasted and crushed by hand) Other Ingredients: Refined oil-2 tbsp Preparation: To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water Cut the paneer into flattish cubes, 1/2 inch thick and set aside. ⁃ Also cut the green & red peppers (capsicum) and onions into cubes approximately same size as the paneer and set aside. Dry roast the Ajwain (Carom seeds) and then lightly crush it. ⁃ Also dry roast the Kasuri Methi (Fenugreek Leaves) and then crush it with your hand once cooled. To marinate, add all the inaredients for the To marinate, add all the ingredients for the marinade in a bowl and whisk it well. Now first add all the paneer cubes and mix it well to coat the paneer pieces with the marinade. Also add all the cubed peppers and onion. Give a mix again gently to not break the paneer pieces. Cover and set it aside in the refrigerator for 1 hour to marinate ⁃ Also soak the chop sticks or wooden sticks in water for around 30 mins. Remove from water and pat it dry with a kitchen towel just before skewering the kebab Process: To skewer: To make the tikka skewers, skewer the paneer,onions, pepper cubes alternately as shown in the video. This will make around 4 skewer sticks Set aside on a plate To roast: Heat a tawa and brush it with oil Now place the skewered paneer tikkas side by side and roast it on medium low heat. Roast on medium low heat initially for around 10 mins, turning the skewer sticks every 2-3 mins to roast it uniformly on all sides. Continue to roast on low heat for another 8 mins. Keep turning the skewers every 2 mins. Cook till the edges are brown and crisp. Serve as Starter/Appetizer .

Chicken Hakka Noodles Restaurant Style I Chicken Hakka Noodles Recipe | Chicken Noodles Recipe | Chicken Hakka Noodles Chicken Fried Noodles Recipe I Chicken Chowmein I Hakka Noodles | Aapkirasoi Chicken Noodles Ingredients for Chicken Hakka Noodles: 150 gms. chicken, boiled and shredded (Boiledin water with salt and pepper powder) Noodles, 150 gms pack, sufficient for 2 persons Garlic, chopped - 5-6 cloves (around 2 tsp) White onion, thick sliced - 1 medium Green Chillies, sliced - 3 numbers Carrots, julienned- 1 cup Shredded cabbage-1 cup Green Bell peppers/Capsicum, julienned- 1 cup Spring onion/scallions, greens- 3 tbsp Soy sauce- 2.5 tsp White Vinegar- 2 tsp Salt- 1/4 tsp or to taste Pepper powder-1/4 tsp Refined Oil- 1.5 tbsp Preparation- Slice the white onion into thick slices. Chop the garlic cloves, julienne/fine slice the carrots, capsicum (green bell peppers) and shred the cabbage. Chop the green portion of spring onions/ scallions for garnish later. To boil the noodles, follow the instructions on the packet. OR For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil. Add the noodles and stir it lightly for it to open up. Boil it for 2-3 mins, should not be soft but "al dente". Drain it in a colander and wash it with cold water to stop the cooking ⁃ Add 1 tsp of oil and mix it well to coat the boiled noodles so that they don't stick Set it aside. Process: Heat 1.5 tbsp oil in a wok. ⁃ Add the chopped garlic and give a stir. Now add the thick onion slices and stir fry on high heat for 30 secs Add the sliced chillies, give a mix and sauté on high heat for another 30 secs. Now add the julienned/sliced carrots and the shredded cabbage, mix and sauté for 1 min on high heat. Add the boiled & shredded chicken pieces and give it a mix. Now add the julienned capsicum/green pepper, mix and sauté for 1 min on high heat. Add the boiled noodles and toss it with the chicken and veggies to combine everything. Add the dark soy sauce and vinegar and toss to coat with the sauce Add salt, pepper powder and mix it well. Toss it on high heat for around 2 mins. Lastly garnish with spring onion greens, give a mix and serve hot.

Chicken Lababdar | Murgh Lababdar | Mughlai Chicken Lababdar | Lababdar Chicken Recipe I Chicken Curry Lababdar Ingredients for Chicken Lababdar: Chicken, large pieces, preferably leg and thigh pieces-500gm To be marinated with: Salt-1 tsp Turmeric powder-1/4 tsp Red Chilli powder-1.5 tsp Cumin powder-1/2 tsp Whisked curd/yogurt- 4 tbsp To be boiled in 2 cups of water for 5 mins, strained & blended to a paste: Boiled Water-2 cups Onion- 1 medium onion cubed Ginger- 1" piece chopped Garlic cloves-6 Cashew nuts-5 Green chillies, halved- 2 small Whole garam masala/ spices for tempering: Green cardamom-3 Cloves-3 Cinnamon-1 Javitri (Mace)- 1/4 piece Black peppercorns-8 Bay leaf-1 Kashmiri Chilli powder-1 tsp Coriander powder-2 tsp Garam masala powder-1/2 tsp Tomato purée- 3 tbsp Fresh cream-3 tbsp Kasuri Methi roasted and powdered-1 tsp Salt for seasoning- 1/8 tsp (a pinch) Oil-4 tbsp Preparation: Marinate the chicken pieces with the items indicated. Mix well and set aside in room temperature for an hour. Boil 2 cups of water in a sauce pan and add the items indicated above. Mix with a spoon and continue to cook for another 5 mins. Drain the items and allow it to cool. Transfer to a blender and blend it to a paste. Process: Heat oil in a kadai/pan and add the whole spices. Give a stir and add the blended paste. Mix well and fry on medium heat for around 5 mins. Now add the Kashmiri Chilli powder, Coriander powder, Garam masala powder, tomato purée and a pinch (1/8 tsp) of salt. Mix well & cook on low heat for 2-3 mins. Now add the marinated chicken, mix well & fry on high heat for 5 mins. Continue to cook, stirring it occasionally for another 5 mins on medium heat. Add 200 cup water, mix and cover & cook on low heat for around 15 mins. Remove lid and add 50 ml water. Give a mix. Add the cream & the roasted, powdered Kasuri Methi. Mix well and cook for 2 mins on low heat till oil separates