Indian style chicken 65.This is super moist and spicy.If you looking for perfect non veg appetizer tis is best              bet. I love this recipe because it has traditional and authentic restaurant chicken 65 flavors and you can                just make it at home with no MSG or any food coloring.

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INGREDIENTS:

To Marinate Chicken

250 grams boneless chicken,cubed 
5 tsp corn flour
1 tsp rice flour (optional)
2 tsp ginger, garlic paste or finely grated
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp pepper powder
3 tsp yogurt
1/4 tsp salt
3 curry leaves chopped
Oil to fry

Seasoning

1 tblspn oil
1 1/2 tbsp soy sauce
1 tsp chilli sauce or ketchup
1/2 tsp chilli powder
1/2 tsp cumin seeds
Few curry leaves
2 garlic cloves chopped 

Vegetables 

1/2 cup diced green bell pepper(optional)
1 green onion, sliced 
2 green chilli

Method:

Dice chicken into cubes,wash and drain water.

Add yogurt,ginger,garlic paste,salt,corn flour, rice flour, turmeric powder, pepper powder, chilli powder, chopped curry leaves to chicken and combine well. Marinate chicken 30 minutes to 2 hours.

When ready to fry chicken add oil in pan ,once oil is hot add chicken pieces in batches and fry until chicken turns crispy.

(If you refrigerate chicken more then an hour, make sure to keep chicken in room temperature for 30 minutes before frying .For the meat to become tender)

Remove and place it on kitchen paper towel to drain excess oil. 

In a different skillet add 1 tbsp oil,add cumin seeds and curry leaves let it splutter.

Add garlic and saute for 1-2 minutes, until raw aroma leaves.

Add green chillies, green onions,cook for 2 minutes, make sure the vegetable is crisp.

In a small bowl, mix soy sauce,chilli sauce and chilli powder.Pour the mixture to vegetable and stir to combine.( This gives good colour to chicken)

Add fried chicken to the vegetable mixture and stir continuously for 2 minutes, or until everything is well combined.

  This recipe is one of the easiest and yet delicious to entertain unexpected guests or for dinner with family.IT can be served as it is or with simple raita. Don't have to worry about making any side dish to it.it's so delicious you would want to eat more each time you pick one:-)    


                       How to make Perfect Lamb Stuffed Keema Naan at home.

                                                   Steps with pics 



























 CHECK MY YOUTUBE VIDEO HERE: https://www.youtube.com/watch?v=AFaMCiitsZA

Total time  :2 hours 10 minutes/Prep time 15 minutes/ Cook time 40 minutes / Ideal time 1 hour 10 minutes.

Ingredients

TO MAKE NAAN DOUGH

1 cup white flour

2/3 cup wheat flour (set 1/4 cup for kneading)

1/2 tsp dry active yeast Or  (1.5  tsp baking powder along with 1/4 tsp baking soda)

1 tsp sugar

1 tsp ghee(melted)

1/2 tsp salt

1 tbsp yogurt

1/4 cup warm milk

1/2 cup warm water

FOR STUFFING

1/2 pound minced lamb

1/4 cup finely chopped onion

tsp chilli powder

1/2 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp salt or to taste

2 garlic cloves, minced

1/4 tsp turmeric powder

1 tbsp oil or ghee, plus extra ghee to brush while cooking.

1/2 tomato ,skin removed and finely chopped or 1 tbsp tomato sauce

Fresh cilantro to garnish


In a medium bowl, add warm water along with sugar,salt and dry active yeast ,give it a stir and set aside until foamy or double in volume.(about 10 minutes).

In large bowl place white flour,wheat flour( leaving 1/4 cup for kneading),yogurt, warm milk,salt,ghee and combine well to form a dough. Add just enough flour while kneading to prevent sticking.( dough should not be very dry)

Brush the bowl with little ghee, before placing the dough to rest.

 Cove dough with cling wrap or cheese cloth, keep it in a warm place for 1-2 hours to rise.(After which it would have doubled in size)

While dough is resting make the Lamb Stuffing
Place heavy bottomed pan on medium heat add oil, when oil is hot,add onion and garlic.

 Saute till onions are browned.

Turn heat to medium- high ,add minced lamb along with chilli powder,salt,cumin,coriander,turmeric powder and cook well till the lamb crumbles into small pieces. (This is important to make good stuffed naan bread.)

Once all spices and lamb is well combined, add tomato and cook for another 5 minutes . (its important you  make sure there is no liquid in the lamb mixture, or it's impossible to roll the dough without tearing or breaking))

Turn off the heat, add cilantro and let it cool completely.

After 1-1.5 hours dough should have doubled in size, now remove and punch down dough for a minute.

Make 6-7 equal size balls, with rolling pin roll each ball 2-inch flat to add lamb filling. Make a dumplings in such a way it covers the lamb filling.

While working on one dough cover the rest.continue the process until last dough
 Roll it to about 4-5 inch round.

Heat a heavy bottomed tawa / skillet, place the stuffed naan until you see tiny bubbles now flip it to other side.

brush cooked side with ghee or butter,do the same with other side.this will keep naan moist while you finish cooking rest of the naan.

( if you prefer tandoori naan , then just cook naan on skillet for 1 minute on each side place it directly over flame on stove top and cook until it's charred and done. then brush with butter or ghee.

Transfer to a plate, serve with a slice of butter on top of naan along with raita.

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PRAWNS BIRYANI WITH GREEN MASALA:

 

Ingredients:

For green masala paste:

1 inch ginger
3 cloves garlic
Hand full cilantro
Hand full mint leaves
2 bay leaves/Fresh or dry
2 or more green chillies (I used red chillies)
1 tsp turmeric powder
salt as needed
Little water to make paste

To make rice  :

1.5 cups  basmati rice
5 -6 cups of water

To fry onions :

2 medium sized  onion ,sliced thinly
oil for frying oil

TO Make Biryani :

Whole Garam Masala:

1 tbsp ghee
1 tsp cumin seeds
1 tsp fennel seeds
1 bay leaves
1 star anise
4 cloves
1 inch cinnamon stick
3 green cardamom
1/2 tsp black pepper corn
1 slice lime
3 medium tomatoes, roughly chopped
2 tbsp yogurt

Other  Ingredients:

500 grams prawns,shelled or can use with shell (if preferred)
1/4 tsp ajwain
10 nos mint leaves + for layer
1/4 cup cilantro chopped + for layer
1 tbsp red chilli powder or as needed
10 strand of saffron soaked in hot water
few pomegranate seeds for garnish
lime slice for garnish

Method :

In a food processor or mixer add all green paste ingredients as mentioned above and make a smooth paste. Set aside

Meanwhile in a large pot add water and bring it to boil,add the washed rice and cook until 90 percent rice is done. drain water and set aside.

In a deep skillet or kadai add oil for frying onions. Add sliced onions until deep brown in color( Fry on high heat).
Once onions are brown remove in a paper towel and set aside.

In a Deep pan or cooker add ghee,and all spices as mentioned above and saute until nice aroma,

Add tomatoes and salt saute until nice and soft.

Add half of fried onions and saute for a minute.
Add green masala paste and saute until nice and browned.Discard the lime if you prefer.
Add yogurt and saute for few minutes on low heat.

Add prawns and cook until well combined.Add ajwain and cook until prawns cooked through.
Add few mint leaves and chopped cilantro and combine well.
Add chilli powder and combine.

Now transfer half of the green masala into a bowl,and spred the rest evenly in the pan.
Add half of the cooked rice and spread evenly,spread fried onions ,cilantro,mint leaves and some saffron water. continue to do the same with second layer.
Finally close it with tight lid and cook on low for 10 minutes.

Serve hot with some raita and garnish with pomegranate seeds and lime slices.

ENJOY!!

</>BAKED LAMB SAMOSA | NO DEEP FRYING BAKED SAMOSA



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Ingredients

For dough:

2 cup AP flour
salt to taste
2 tbsp ghee
1/2 tsp ajwain/carom seeds 
Iced water - to knead

For stuffing:

1 pound lamb/ mutton keema / minced lamb meat
2 tsp oil
½ tsp turmeric powder
½ tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp amchur powder 
salt to taste
1/2 tsp cumin seeds 
1 tbsp ginger garlic ,finely chopped 
½ cup finely chopped onion or 1 small onion
3 small potatoes , boiled and peeled.roughly broken
1 cup frozen green peas 
1 tbsp chopped coriander

In a large mixing bowl,Combine flour and salt ajwain and ghee Crumble flour. Now, add enough iced /cold water and knead to smooth dough. It should not be very soft. Close it with a kitchen towel or damp cloth and let it rest for 30 minutes to 2 hours.

Making Lamb Filling:

In a skillet add oil to heat,add cumin seeds to brown. add ginger,garlic and saute till raw aroma leaves.

Add onions and cook until browned.Add minced lamb and cook until it is small pieces and turns brown.

Add all mentioned spice powder and saute until all spices are well combined. cook until meat is cooked through and all the moist is evaporated.Add cilantro and mix well.

Add Peas and cook for few minutes.Add the potatoes that is roughly mashed.now combine well and cook,make sure there is no moisture at all.

Set aside to completely cool down. 

To make pockets:

Take the dough and divide into equal shaped lemon sized balls. Take a ball and dust with little flour. Roll it using wooden roller to make poori shaped disc. It should not be too thick or thin. Cut it into two halves using a knife. Take one half and brush little water on the half of the straight edge. Leave the curvy edges.

Now, take 2 or 3

                                  Oven-Fried Chicken Tenders /Baked Chicken Tenders


This recipe is great for party,kids snacks or even adults.This is made with very few simple ingredients that is available in the market and tastes great and better then the store bought frozen stuff.This is also a healthy version to feed your family no deep frying involved and has very minimum butter used. The chicken turns out super moist and tender as the name itself. This is must try recipe if you have children's at home who loves tenders.

INGERIDENTS:

To marinate chicken:

1 pound chicken tenders
salt as needed
chilli powder as needed
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp hot sauce or as needed

Coating Ingredients:

1/2 cup four
salt as needed
chilli powder as needed
1 large egg,lightly beaten
1 cup Panko bread crumbs
2 tbsp unsalted butter

CHECK MY YOUTUBE VIDEOS TO MAKE THIS RECIPE: https://youtu.be/ZrpC7SFc50A
METHOD:

Pre -Heat oven to 385°F. Line cookie sheet with parchment paper.

In a large bowl add chicken tenders,trim any excess fat. add alt,chilli powder,onion powder,garlic powder and hot sauce.Combine well to coat chicken.Set aside.

In a skillet add 2 tbsp butter to melt,add the panko bread crumbs and saute until deep golden brown in color.Transfer into a plate.

In another plate add flour with little salt and chilli powder and mix well.

In a deep bowl add 1 large egg and beat lightly.

 Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.

Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.

Enjoy!

                                    CHICKEN MALAI TIKKA / MURG MALAI TIKKA


Today I will be making chicken malai tikka also known as murg malai tikka.This is another beautiful appetizer you can prepare and this also can be served as main dish with rolls by just adding some shredded cabbage,onions and green chutney,This is so filling and tasty.you would want to make this recipe again and again.

This is a traditional malai tikka recipe/ dish. This delicious kabab gets its name from the juicy, succulence of the chicken used to make it. The meat gets this way thanks to the marinade in which it is soaked. Chicken malaii kabab is traditionally cooked using a tandoor oven. But i am going to show you how to grill this in the oven and still get same delicious tasting malai tikka ready at home. Serve it with Mint-Coriander Chutney and sprinkle with chaat masala.


Ingredients:

First Marination :

1.5 pounds chicken,cut into big cubed
 salt as needed
1/2 lemon juice
1 tbsp ginger paste or finely grated
1 tbsp garlic paste or finely grated

Second Marination:

1.5 tbsp  yogurt
1.5 tbsp heavy cream
1 tbsp cream cheese
1 tbs finely chopped ,ginger
1/2 tsp cardamom powder
1 tbsp  coriander steam ,finely chopped
1 green chilli ,finely chopped
1/2 tsp black or regular cumin seeds

Other Ingredients:
5-6 Skewers

CHECK MY YOUTUBE VIDEO TO MAKE THIS RECIPE: https://youtu.be/4sxWr2ixoo8

Method:

Place chicken cubes in a bowl,add salt,ginger garlic paste and lemon juice.Marinate for as long as you want or at-least 3-4 hours.

Prepare second marinade by adding all ingredients mentioned above in a bowl and mix to form smooth paste.

Now add the chicken that is been marinating into second marinade and mix well to coat the chicken pieces.

Marinate for one hour.When ready to cook chicken pre heat oven at 375D F.

Thread the chicken into the skewers,(If using wooden skewers make sure you soak them in cold water for an hour.

Place the threaded chicken on a wire rack on first rack of your oven and place baking/cookie sheet below rack of oven to catch any drips.

Grill it for 6-8 minutes or until cooked through.(Turn once between cook time to brown then slightly.

You can deft grill on out door grill if you prefer.Just for 4-5 minutes each side.

Once you see light brown remove and serve with green chutney.

You can sprinkle some chaat masala for more flavor!

Enjoy!

                             GRILLED VEGETABLES AND BEEF WITH HERBS N BUTTER

This recipe can be grilled out doors in small pockets of foil or just like i did in the oven with grill pan(oven proof)

This is such an easy and simple recipe,loaded with colorful vegetables and protein from beef.This recipe is best during summer bbq days,if you decide to throw them on the outdoor grill.

This can be served as lunch or dinner with few minutes without hassle  .The blast of flavors are definitely worth trying!

Ingredients:

Beef steak,Cut into cubes
1 medium size yellow capsicum
1 medium size red capsicum
8-10 baby potatoes
1 small red onion layered
1 cup broccoli florets ,
2 tbsp olive oil
salt to taste
Pepper to taste(I did not use)
Chilli flakes as needed

2 tbsp butter
1 tsp rosemary,finely chopped
1 tbs dry parsley
1 tsp fresh thyme
1 tbsp Minced garlic(optional)I did not use

 CHECK MY YOUTUBE VIDEO TO MAKE THIS RECIPE :https://youtu.be/Jy8f3fGQkFM

Method:

Pre-heat oven at 380 D F.

Cut the beef steak into cubes,cut all vegetables into big cubes as mentioned above.

Place all vegetables in  a big bowl,toss vegetables with salt and olive oil, chilli flakes and pepper  (if adding)

Now transfer the vegetables to a grill pan and spread to even layer

Now add beef steak cubes  and set aside

Now in a small bowl add butter and all herbs mix well.

Add the butter pieces on the beef n vegetables and transfer to preheated oven for 15-20 minutes, tossing once between cook time.

Cook the beef as you like your meat to be done.I made mine well done.You can make it rare or medium-rare by reducing grill time to 10-13 minutes.

If using outdoor grill make three to 4 small pockets and throw it on the outdoor grill for 10-15 minutes.

ENJOY!

                                      Indian Style Bharwan Paneer Recipe with mint chutney



This is one of my favorite paneer recipe.Grilled Indian cheese paneer marinated with yoghurt, turmeric, ginger and spices with a mint and cilantro chutney filling .It's simple and yet offers great taste.

With this recipe you do not need to marinate the paneer for long time,just 10 minutes of marination is enough to gets packed flavors blasting.


        CHECK MY YOUTUBE VIDEO FOR THIS RECIPE :https://youtu.be/H1dSOibwoBQ

Ingeridents.

For marinade:

2 tbsp of Greek yoghurt
1 tbsp of turmeric
1 tbsp of paprika
1 tbsp of black cumin
salt as needed
1/2 tbsp of fresh ginger
1/2 tbsp of garlic paste or finely grated
1/2 tbsp of garam masala

Main Ingredient:

500 grams Paneer,cubed  into 2 " by 2" or as the way you like it.

Chutney:
1 cup mint leaves,stemmed
1 cup spinach
1 cup cilantro with steam
1 inch ginger,chopped
green chilli as needed
salt to taste

Method:

In a large bowl add all the marinade ingredients and whisk until smooth paste.

Now coat all the paneer blocks into the marinade generously and set aside for 10 minutes.If using wooden skewers,soak it for 40minutes in a cold water.

Preheat the oven at 385 F. Thread paneer blocks into the skewers without over loading them.Leave enough space between each paneer blocks.

Now place the baking sheet on the lower rack and place wire rack on top layer.That way any drips from paneer can be caught in the cookie sheet below.

Now place the paneer skewers on the wire rack directly,leaving space between each skewers.

Grill for 15-20 minutes.Make sure to turn once between cooking time.

Mean while prepare green chutney by placing all the ingredients as mentioned above in a food processor, and blend to smooth paste.

Remove the paneer from oven once its done.

Spread green chutney on first block of paneer and place the secong paneer slice on top.

Place it in a serving plate and sprinkle some chaat masala and serve with lemon wedges.