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⬇️⬇️ Recipe ⬇️⬇️ Ingredients: Chicken seasoning: 2 large breast chicken cut in cubes 1 tbsp oil 1 tsp Black Pepper 1 tsp Garlic Powder 1 tbsp Paprika powder 2 tbsp Parmesan Cheese 1 tsp Cajun seasoning 1 tbsp Mayo 1/4 teaspoon salt (Cajun seasoning has salt so be mindful of adding salt ) Garlicky Parmesan Sauce 3-4 tablespoons tbsp Butter softened 1 tsp Black Pepper 1 Tsp Garlic Powder 1 tablespoon Parmesan cheese finelyshredded 2 tablespoons Parsley finely chopped* Salt to taste - just a pinch 2 Clove Garlic minced - diced Optional- red chili diced 1. Soak wooden skewers if using in hotwater for 20 minutes. 2. Cut chicken into cubes and seasonMix wel. 3. Thread on to skewers. 4. Spray pan spray on the bottom ofyour air fryer basket. 5. Air fry or oven. bake at 390 degrees F for ONLY 11 minutes Flip half way through. If you cook longer chicken will be dry. 6. In the meantime make garlicky parmesan sauce. Mix all of the ingredients together. 7. If the sauce seems thick you can microwave for 10 seconds to loosen the butter. 8. Brush on the chicken skewers. 9. Serve immediately as is the main dish or over rice pilaf, pasta, orzo, a salad or in a wrap. Enjoy!

Ingredients 1 big size Eggplant 2 Medium size Tomatoes 1 tsp Cumin 4 to 5 Green Chillies 4 to 5 Garlic 1/2 tsp Asafoetida 1/2 cup chopped Green Garlic 1 cup Onion Curry Leaves 1/2 tsp Turmeric 1 tsp Coriander Powder Kashmiri Red Chilli Powder 1 tsp Mirch Powder 1 tsp Roasted Cumin Powder Salt as required Garnish with spring onion and coriander leaves begun vorta recipe in bangla baingan ka bharta microwave recipe baingan ka bharta instant pot baingan bharta in pressure cooker baingan bharta in air fryer baingan ka bharta in oven baingan ka bharta on electric stove easy baingan bharta recipe baingan bharta recipe kathiyawadi baingan bharta recipe baingan ka bharta dhaba style baingan ka bharta in usa how to roast baingan in oven ringan nu bharthu recipe punjabi eggplant recipe baingan bharta without roasting broccoli vorta recipe by umme baingan ka bharta punjabi style begun pora recipe how to make kalijira vorta baigan choka recipe trinidad baingan bhaja bengali recipe stuffed eggplant recipe indian thai beef eggplant basil recipe baingan raita recipe roast baingan in air fryer baingan chokha recipe avocado vorta recipe bangla baingan chutney recipe afghani baingan recipe badam vorta recipe how to roast eggplant on gas stove big eggplant recipes indian eggplant potato gujarati recipe khatte baingan recipe bengali eggplant fry recipe how to make ringan nu bharthu in gujarati borboti vorta recipe big eggplant recipes indian eggplant potato gujarati recipe khatte baingan recipe bengali eggplant fry recipe borboti vorta recipe bharwa baingan recipe baingan batata recipe

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Ingredients: Garlic and ginger paste 500g mutton Shan mutton masala 1 tbsp salt 1 tbsp coriander powder 1 tsp cumin seeds 1 tsp chilli flakes 1 tbsp kasuri methi 2 tomatoes paste 2 tbsp yogurt 1 onion 5 boiled potatoes 4 cups rice Directions: Add two tablespoons of oil and addginger garlic paste and stir that for3minutes. Add 500 g of mutton and Shan muttonbiryani and all the spices. Stir on high flame and add tomatoes paste, yogurt flame and add tomatoes paste, yogurt and pressure cook 10 minutes. Then add fry onions and boiled potatoes and cook on medium flame for 5 minutes. Boil 4 cups of rice. Drain the water from rice. Take a bigger pot and layer half rice followed by the mutton and add another layer of rice. Add coriander and drizzle yellow food colour. Cover and turn the flame to the lowest. Cook for 10 minutes until fully cooked. Using a flat spoon or spatula gently toss the rice but don't mix vigorously.

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Prep Time: 25 mins Cook Time: 35 mins Servings: 10 To Make Chenna Full Fat Milk - 2 Litre Juice Of 3 Lemon Water To Make Sugar Syrup Sugar - 2 Cups (1 Cup - 250 MI) Water - 2 1/2 Cups Rose Essence - 2 Drops To Make Filling Unsweetened Khoa 200 Gms Sugar - 3 Tbsp Cardamom Powder Saffron Milk Method: 1. Boil the milk in a saucepan and and add the lemon juice to curdle it. 2. Strain the whole mixture to separate the chena. Wash the chena with freshwater to remove any lemon flavour remaining. 3. Squeeze out the water fully and transfer the chena to a large bowl. 4. Knead the chena with palms to make sure it is soft and lump less. Prepare the cham-cham bullets with chena and keep aside. 5. Take sugar and water in a pan. Boil until the sugar is melted. Add rose essence and mix. 6. Now add in the chena bullets to the sugar syrup, cover the pan with a lid and cook the cham chams for 10 mins. 7. For the khoya filling, take theunsweetened khoya in a pan. Keepmixing it until it is soft. 8. Add in sugar, cardamom powder and saffron milk mix until it becomes a nice saffron milk. Mix until it becomes a nice thick mass. 9. Now make a slit in the cham-cham bullet and fill it with prepared khoya. Garnish with a cherry on the top. 10. Prepare all of them similarly and sprinkle some chopped pistachios and saffron strands on the top. 11. Yummy cham-chams are ready tobe served.

Ingredients Ketam Halia Cili Kering Cili Kisar Air Stok Ayam Butter Tepung Jagung untuk pekatkan kuah Telur Daun Bawang

Ingredients Cut onion Coriander chilies Amchur Make a paste Dry chana make a powder Take half kilo chicken keema Add coriander powder Chilli powder Turmeric powder Chilli flakes Chicken masala Salt Then Chana powder mix it well Take a pencil and make seekh shape kabab Procedure Then in a pan add some oil and then add the shake kebab fried it well. Now it's ready to eat. For chutney take coriander pudina chilies curd and some salt. Ready to enjoy.

Ingredients: 500g raw/frozen shrimp 50g butter 2 tbsp olive oil 5 cloves of garlic 2 red chillies 1 teaspoon smoked paprika powder 1/2 tsp pepper 1 handful of fresh parsley finely chopped juice of half a lemon Preparation: Heat oil and butter in a pan. Fry the garlic and deseeded chili briefly. Add the prawns, salt ano spices and fry for about 5 minutes, stirring occasionally.Then deglaze with lemon juice. Sprinkle with chopped parsley in the last step. Simply serve with baguette. Bon appetit.