chicken cheese balls mTempting….delicious…crispy outside…melting cheese inside….woooow. I am sure you will second me when you try this at your home for your family. I am grateful to my very old Facebook Friend, Amber Saleem whose recipe i have tried and my family loved it.

INGREDIENTS:

Chicken 500 gms
Soya sauce4 tsp
Red chili sauce4 tsp
Saltto taste
Bread slices2
Black pepper1 tsp
Green chillies4
Eggbeaten, half for chicken.
Eggbeaten for coating 1
Bread crumbsas needed
Plain flour2 tsp
Corn flour2 tsp
Mozzarella or cheddar cheese cubesas needed
Oil for frying

METHOD:

  • In a pan add chicken, soya sauce , Chili sauce and salt. Cook till tender and dry.
  • In a bowl soak bread slices in water and then squeeze water with hands .
  • Add bread slices, chicken, green chilies and black pepper in this mixture and blend.
  • Dough will form then add half egg in this mixture and mix well.
  • Cut small cubes of cheese and keep in freezer for few minutes.
  • Make a small flat circle/ Patti and place one cheese cube in it.
  • Cover this cubes completely with chicken mixture.
  • Make all balls.
  • Place bread crumbs in a plate, mix corn flour and plain flour in a separate bowl and beat egg, roll balls in egg then in flours and then in  crumbs. Coat them completely. you can freeze these balls on this stage in a ziplock bag.
  • Fry on medium flame and serve immediately with any sauce.
chicken cheese ball d

murgh chole mA very famous dish in Pakistan, specially in Punjab region people serve this with Naans or Kulchas. Try this recipe too and tell me about your feed back.

INGREDIENTS:

Chicken1/2 kg
Chickpeas boiled1 cup
Ginger garlic paste1 tbsp
Slatto taste
Red chili flakes1 tbsp
Turmeric powder1 tsp
Yogurt3/4 cup
Onion1 medium, thinly sliced
Oil1/2 cup
Fresh coriander, green chilies choppedas needed

METHOD:

  • In a pan add oil and onion, fry till light brown.
  • Add ginger garlic and stir. Now add chicken and spices, fry till color change.
  • Add yogurt and mix well. Add boiled chickpeas and  cover the pot  with the lid.
  • Let it cook till chicken tender and separates oil.
  • Garnish with coriander, green chilies, ginger thin sticks and all spice/ gram masala powder.
  • Serve with naans.
murgh chole d

CHEESY SCOTCH EGGS

se mPlan something healthy in your brunch today, why not try these tasty Paleo friendly Scotch Eggs. Traditionally Scotch eggs are British picnic classic but you can enjoy these baked Scotch eggs any time of the day. You will find fried version mostly but i love to make baked version just to cut down extra fat and calories.

You can give this to your kids in lunch boxes, you can add veggies in meat which will give a flavor and color to these eggs.

eg
Here is the recipe do try 🙂

And yes, i am grateful to team of KLUCHIT MAG  for publishing my recipe. You can visit this Mag for more interesting stuff.

BAKED SCOTCH EGGS WITH CHEESE

 

INGREDIENTS:

Chicken / Beef Mince  1 pao ( i have used boneless chicken)
Onion  1 small
Capsicum  1 very small
Bread crumbs  2 tbsp
Black pepper  1/2 tsp
Salt  to taste
All spice powder   1/2 tsp
Red chili flakes (optional) 1/2 tsp
Hard/ Medium boiled eggs 2
Cheddar cheese as needed
Paprika 1/4 tsp

FOR SAUCE:
Chilli garlic sauce  2 tbsp
Salt  to taste
Red chili powder  1/4 tsp

Black pepper 1/4 tsp

METHOD:

  • If using bone less cubes of chicken or beef then add onion, capsicum, bread crumbs, black pepper, salt, spice powder, chilli flakes in food processor and chop.
  • Now with wet hands wrap eggs with mince.
  • Make balls and set aside.
  • In a small bowl mix all ingredients of sauce.
  • Shred cheese.
  • Assemble all things on counter and transfer Meat big balls in a serving oven prof plate.
  • Pour sauce and cheese on top.Sprinkle paprika and bake at 180c  till cheese melt and mince well cooked.
  • Serve hot.
  • Enjoy bubbling cheesy Scotch eggs with any salsa or dip.

VARIATIONS:

  • If you want fried version then after warping eggs with mince, dip in egg and then roll on bread crumbs and fry in oil. You will get crispy scotch eggs.
  • You can fry them and then sprinkle cheese and sauce then bake. I have done the same.
Hope you will try it and tell me about your response.
se d
Here is pictorial description of this recipe:
  • Chop all ingredients:
SE2-

 

  • Chop fine:
SE3

 

  • Make small patti with wet hands:
SE5

 

  • Roll boiled egg in this patti:
SE4

 

  • Make a ball:
SE6

 

  • Fry:
SE7

 

  • prepare sauce:
SE8

 

  • Sprinkle cheese , sauce and paprika.
SE9

 

  • Bake and enjoy with your family 🙂
eggs

 

DEGI ALOO GOSHT

a g mThis recipe is a bit different from regular aloo gosht recipes. If you will serve this with naans i am assuring you your family members will love this dish. Chef Zakir taught this recipe a long ago ,hope you will also try it.

INGREDIENTS:

Mutton/ beef1/2 kg
Potatoes2 large ,cut in 4 pieces.
Onion1 large
Yogurt1 cup
Whole spices mixed1 tbsp
Saltto taste
Red chili powder1 and 1/2 tbsp
Coriander powder1 tsp
All spice powder1/2 tsp
Oil 1/2 cup
Ginger garlic paste (fresh)1 tbsp

METHOD:

  • In a pot add oil and thinly sliced onion, fry till light golden. Remove it from oil and spread on a paper towel.
  • Grind it and set aside.
  • In the same oil add mutton or beef and whole spices, fry till color change now add ginger garlic paste and stir for 1 minute.
  • Now add Salt, red chili powder and coriander power , stir well then add yogurt. Fry for few minutes.Then add water and cover with lid.
  • Cook till meat tender now add potatoes and if required then add little amount of water too.
  • Add grind onion also, mix well.
  • Let it cook till potatoes soft and tender.
  • Sprinkle all spice/garam masala powder and let it simmer for few minutes.
  • You can add water to adjust gravy. But in this recipe gravy will be thick.
  • Serve with naans.

PALAK GHOST

pg mI am grateful to my sister in law for sharing her family recipe with me. Very simple recipe but delicious in taste.Try is must.

INGREDIENTS:

Beef/ Mutton1/ 2 kg
Spinach1/2 kg
Saltto taste
Whole Red chillies 5-6
Ginger garlic paste1 tsp
Green chilies3
Ginger 1 tbsp cut in thin sticks
Oil1/2 cup
Onion1 medium.

METHOD:

  • In pan add oil and thinly sliced onion. Fry till light brown.
  • Add ginger garlic paste and stir.
  • Break red whole chillies with hand and add in onion.
  • Add meat and stir. Add chopped tomatoes and salt,  stir all till oil separates.
  • Add water now.Cook till meat tender.
  • Add washed spinach and green chillies cut in big pieces. Stir and cover the pot with lid.
  • Let it simmer for few minutes on low flame.
  • Garnish with Julianne cut ginger.
pg d

CREAMY CHICKEN STEAK

steak mCheese filled chicken steak with thick creamy sauce is a loaded meal for special occasions.In my recipe you will not see creamy sauce instead i have serve these steaks with veggie pasta.

steak d1

INGREDIENTS:

Chicken breast pieces2 (after cutting you will get 4)
Cottage cheese/ cheddar cheese)1/2 packet
Green onion2 tbsp
Worcestershire sauce2 tbsp
Saltto taste
White pepper1/4 tsp
Black pepperas needed
Olives4-5 chopped
Flour2 tbsp
Cream 1 cup
Garlic1 large , chopped
Oil 1 tbsp

METHOD:

  • Grate cottage/ cheddar cheese and add green onion, olives.
  • Cut one breast piece into two pieces.
  • Marinate it with salt, pepper and Worcester sauce.
steak 1
  • Place cheese mixture on one side of chicken breast and roll it.
steak2
  • Insert tooth picks to seal and pan fry it from all sides.
ste3
  • In a pan heat oil and add garlic mince and stir now add cheese mixture in it.
  • Now add flour and stir ,add cream ,salt, pepper, white pepper, woster sauce. Mix well .
  • Pour on chicken steaks or on one side an serve with pasta.
steak d2

GUEST POST- ARABIC BITES

ckn wrapHappy Monday Friends, Today It’s a cool, beautiful and rainy day here and I am sharing a very tempting recipe with you, but first let me introduce my friend to you. Tabu / Rabiya is a great friend of mine I am really thrilled to share her first ever guest post with you today. We have known each other since we started our Facebook pages. She really inspired me and touched my heart. She is warm, loving, affectionate and most of all is a real person. She is such a nice girl with a lot of ideas and innovative food recipes. She blogs at “ARABIC BITES“, my heartiest prayers are for her for her successful future.

(Helen Steiner Rice)

Friendship is a golden chain–
The links are friends so dear,
And like a rare and precious jewel
It’s treasured more each year.

Time can’t destroy its beauty
For as long as memory lives,
Years can’t erase the pleasure
That the joy of friendship gives.

For friendship is a priceless gift
That can’t be bought or sold,
But to have an understanding friend
Is worth far more than gold!

Over to Rabiya for her traditional delicious recipe.

Assalamwallaikum Dear family and Friends of Ainy Cooks,

My Name is Rabiya Tabassum, well most of my close friends know me by Tabu Hussain 🙂 I live in India Hyderabad THE CITY OF NAWABS. I love cooking and love to do experiment with food i always make some thing new and Innovative …which my family and friends always appreciates.

I would like to thank Ainy , for giving me this opportunity to share one of my favorite and delicious recipe with her readers.

cckn wrap

SAOJI CHICKEN WRAPS

 

Ingredients
Chicken Cubes Boneless 1/2 kg
Oil 4tbsp
Cumin seeds 1 Tbsp
Mustard seeds 1/2 tsp
Onions 2 nos
Cardamom 2 nos
Cinnamon 2 nos
Black Cumin seeds(Shahi Zeera) 1/2 tsp
Ginger Garlic Paste 1tsp
Turmeric powder 1/2 tsp
Red Chilli Powder 1 tsp
Khus Khus(Poppy Seeds)
Coriander Leaves

Method

  • Heat 4tbsp full oil in a pan,when the oil get hot lower the flames and add cumin seeds,mustard seeds,ginger-garlic paste and chicken cubes.mix it well and cover the lid and let it cook.
  • Mean while take another pan and add 1tbsp oil and slice onions,cinnamon, cardamom, khuskhus (poppy seeds) ,shahi zeera, ginger garlic paste and saute for 4 mins on low flames.
  • Grind this into smooth paste,while grinding spice in blender add one bunch of coriander leaves.(also remember to check your another pan of chicken in between).
  • Add turmeric and red chilli powder in pan of chicken.mix it well for a minute.
  • Now add the grinded paste in chicken and mix it well for 5 mins until you see oil.

Dough For Wraps

Ingredients
Maida(flour) as required
Water for kneading
Curd 1/2 cup
Salt
Onion seeds (kalonji)

Method for making wraps

 

  • Take Flour in a deep bowl and add salt,onion seeds,curd mix.
  • It will water and make soft roti dough.
  • Make small round balls and with the help of rolling pin make round shape flat chappati size thin wraps.
  • Take a pan or tawa and heat it when the pan get heated cook same as roti/chappati apply oil.
  • When the chappati is ready add chicken mixture on the edge of chappati then roll it into round just like wrap.
  • Serve hot saoji chicken wraps to your family and friends they will love it :)…

 

Here I will thank again Sister Ainy For letting me and giving space on her Blog to write a Guest Post… 🙂

SIDE BY SIDE
OR MILES
APART WE ARE
Sisters
CONNECTED BY
THE
HEART…:) <3

I am really grateful Rabiya for lovely words and ofcorse wonderful recipe. I am going to try this today in a beautiful rainy weather 🙂

Friends do not forget to visit ARABIC BITES for more interesting recipes.

DESI CHICKEN KARHAI

karha m

I have written DESI Karhai because this is my mother’s traditional recipe, thou she was making a number of Karhai recipes but this was uncomparable and scrumptious. My mother’s cooking was versatile, I saw her trying every cuisine in her kitchen.
I can not forget the taste of her food and the efforts which she was putting in to make her family satisfy. Truly no comparison of Mother’s cooking.
Here is a small tribute to my mother:

INGREDIENTS:

Chicken 1 kg
Onion 1 large chopped
Tomatoes6 medium
Ginger garlic paste1 tbsp
Oil3/4 cup or 1/2 cup
Saltto taste
Whole Red chillies5-6
Red chilli powder1 tbsp
Coriander powder1tsp
Turmeric powder1 tsp
Crushed cumin seeds1/2 tsp
Crushed coriander seeds1/2 tsp
Black pepper1/2 tsp
Qasuri methi1/2 tsp
Coriander leaves1/4 cup
Ginger sticks.1 tbsp

METHOD:

  • In a pot add oil, ginger garlic paste and chicken, fry till light brown. Take it out and in the same oil add onion.
  • Fry till light brown and then add chopped tomatoes.Cook for few minutes and then add spices. Stir to mix well.
  • Now add chicken and whole red chillies and cover with lid.
  • Cook on low flame now, you can add 1/4 cup water too. Cook till chicken tender.
  • Sprinkle coriander leaves, Qasuri methi and ginger in sticks and serve with  naan.
karhai d 2

NANDOS PERI BITES

peri bites mainThis is a copycat of Nandos recipe. Nando is a famous restaurant in Karachi and Islamabad. I love grilled chicken and mind blowing Peri bites. The recipe i am sharing is very much close to original Peri bites. Spice up your taste buds with these  hot spicy Bites…:)

INGREDIENTS:

Green chillies6-8 large
Chicken boneless1/2 cup
Peri sauce mild2 tsp
Mayonnaise 1 tbsp
Milk2 tbsp
Cheese (any)2 tbsp
Oil1 tsp
Egg white1
Flour2 tsp
Saltpinch
Pepper1/4 tsp
Milk1/2 cup ( for coating)
Bread crumbsas needed

METHOD:

  • In a pan add milk and cheese and stir constantly with whisk till smooth and thick. Set aside.
  • Cut small stripes of chicken and fry in oil and add peri sauce in it.Cook till tender.
  • Mix mayo in cheese and fill cheese mixture in a pipping bag.
  • Wash chillies and pat dry them. Make a cut longitudinally and pipe cheese in it, place a chicken stripe carefully.
  • Keep these chillies in freezer for an hour and so.
  • Now beat egg white and pour on chillies, or coat all chillies with egg white and then in another bowl mix flour, salt and pepper.
  • Coat all chillies with flour mixture and then dip in milk.
  • Coat breadcrumbs on chillies evenly.Again dip in milk and then again coat with crumbs.
  • Keep in freezer for 1/2 hour.
  • Deep fry till nice color appear.
  • Serve with any Nando sauce (mild or hot) or mayo .
  • I first time made these and found them tempting and spicy…:) Next time i will coat them more perfectly.
peri bites d

 

KOFTA GRAVY/ QORMA

kofta curry mainKofta gravy is a simple gravy . A lot of people consider this kofta making a difficult task but i have learned this from my mom and inshallah you will find this delicious and easy. You can call it Kofta qorma as well….:)

INGREDIENTS FOR KOFTA/ MEAT BALLS:

Beef/ Chicken/ Mutton boneless1/2 kg
Onion2 medium
Ginger1 inch piece
Garlic2 large cloves
Green chillies3 medium size
Coriander leaves1/4 cup
Bread slice1
Saltto taste
Red chilli powder1 tsp
All spice powder/ garam masala 1/2 tsp
Cumin seeds1/2 tsp

METHOD:

  • In a chopper add all ingredients and chop till finely minced.
  • Leave mixture for 10-15 minutes and then make balls of desire size.
  • Prepare gravy.
kofta d 1

INGREDIENTS FOR GRAVY:

Onion2 large
Ginger garlic paste1 tbsp
Red chilli powder1 tbsp
Saltto taste
Coriander powder1 tsp
Turmeric powder1/2 tsp
Whole spices1 tbsp mix
All spice powder1/2 tsp
Coriander leavesfew
Oil1 cup or as needed
Yogurt1/2 cup

METHOD:

  • In a pot add oil and sliced onion, fry till light brown, Remove it on a paper towel. Grind onion and set aside.
  • Now  add whole spices and  ginger garlic paste in the same oil , fry for 5 minutes.
  • Now add all spices and yogurt except all spice powder/garam masala . Add 2 tbsp water and stir constantly.
  • Keep on stirring ( we call this bhunai in urdu) by adding 2 tbsp water , as soon as oil separates add koftas and rotate pot to turn the sides of koftas. If you will use spoon to rotate on this stage, they might open/ break.
kofta d 2
  • Keep on rotating pot time to time till color of koftas change.
  • Add water and let it boil. Now add brown onion paste in it and cover lid. Let it cook till thick gravy form and oil separates.
kofta wd water
  • Sprinkle all spice powder and coriander leaves. Let it simmer for few minutes and serve with Naan or Chapati.
kofta curry simmer

For Another recipe of Koftas you can click the link below:

PUNJABI KOFTA CURRY

BAKED SPICY MINCE MEAT

mince meat mainAnother very easy and tasty recipe i am sure you will like this, here i will thank my lovely cousin Tehmina Asif for sharing this wonderful recipe with me…:)

INGREDIENTS:

Mince1/2 kg
Onion medium1 chopped
Ginger garlic paste1 1/2 tsp
Green chillies2 chopped
Capsicum1 chopped
Red chilli powder1/2 tsp
Whole red chillies (roasted and crushed)4
Cumin seeds (roasted and crushed)1/2 tsp
Whole coriander seeds (crushed)1/2 tsp
Black pepper1/2 tsp
All spice/ garam masala powder1/2 tsp
Tomatoes2 medium sliced
Oil1 tbsp (add in mince)

METHOD:

  • Marinate all spices in mince and keep in fridge for 4-5 hours or you can keep it overnight.
  • In a heat proof greased dish or pan layer tomatoes and then mince, again give a layer of tomatoes on top.
  • Bake it at 180c for 40 -50 minutes .
  • Serve with fries , chantey and salad.
mince meet d

CHICKEN TIKKA PULAO

tikka pulao main

I hope you will like this recipe, after Tikka Bryani now proudly presents Tikka pulao….LOLZ….Make lavish dish in few minutes and give a yummiest treat to your family.

INGREDIENTS FOR TIKKA:

Chicken 1 kg
g/g paste1 tbsp
Saltto taste
Red chili powder1 tbsp
All spice powder 1tbsp
Cumin seeds crushed1 tsp
Red chilli flakes1 tsp
Lemon juice2 tbsp
Yogurt2 tbsp
Oil2 tbsp
Yellow food colorpinch

INGREDIENTS FOR PULAO:

Rice1/2 kg
Oil1 cup
Onion2 medium
Tomatoes 2 large
G/g paste1 tbsp
Whole spices mix1 tbsp
Yogurt 1/2 cup
Waterdouble of rice
Yellow food color1 tsp
Chicken cubes (optional)1

METHOD:

  • Marinate chicken pieces by using marinade spices and leave for 3-4 hours. You can keep marinade in freezer  just thaw before use and cook.
  • In a pot add onion and fry till brown , remove half fried onion and add whole spices and fry.
  • Add tomatoes , yogurt and ginger garlic paste cook till soft and oil separates then add chicken marinade in it.
  • Fry chicken pieces and add water.Cook till chicken tender. You can add chicken cube in water on this stage.
  • Adjust salt and add soaked and washed rice in it.
  • When water dries sprinkle fried onion and yellow food color.
  • Let it simmer for 5 minutes and serve with Raita and salad.
  • You can give smoke of coal in the end.

Click and see recipe of SMOKE CHICKEN BIRYANI

tikka pulao d

CHICKEN IN PITA BREAD

PITA CKN MAINIncredibly easy and delicious recipe for all age groups. A wonderful and healthy snack to fill you up. Can be a lunch box item.
I am sure you will like it.

INGREDIENTS:

Chicken boneless in small cubes1 cup
Pita bread2
Capsicum1
Onion1
Oil2 tbsp
Crushed red chillies1/2 tsp
Lemon juice1/2 tsp
Salt to taste
Cumin seeds1/4 tsp
Coriander leaves and mint leaves few chopped.

METHOD:

PITA CKN D1
  • In a pan heat oil and saute onion.
PITA CKN D2
  • Now add chicken and saute till color change.
PITA CKN D3
  • Add capsicum, lemon juice, coriander leaves, mint leaves, salt , cumin seeds and crushed red chillies.
PITA CKN D4
  • Cook till well mixed.
  • On a flat pan toast pita and cut in 4 pieces.
  • Fill in chicken mixture and serve with garlic sauce.
PITA CKN D5

MUTTON KUNNA

kunna mainThis recipe is Chef Zakir’s Recipe, very simple and easy to make.Thou i have used mutton in this recipe but you can make with beef or chicken too.Bachelors and new cooks can try without any fear you will end up with a delicious result.

INGREDIENTS:

Mutton (leg part meat)1/2 kg
Onion1 medium
Ginger garlic paste2 tbsp
Saltto taste
Red chilli powder1 tbsp
Coriander powder1 tbsp
Turmeric powder1/2 tsp
Mutton bones stock (optional)2 cups
All spice powder1/2 tsp
Black cumin seeds1 tsp
Wheat flour2 tbsp
Ghee1 cup (melted)
Fresh coriander and chilliesfor garnish

METHOD:

  • In a deep pan add ghee and fry meat till color change, add ginger garlic paste , onion, red chilli powder, coriander powder, turmeric powder and salt.
  • Fry till onion soft and tender. Add bones stock and  water 4 cups .Cover with lid and cook till meat tender.(If not using stock then add 6 cups water or you can increase water if needed)
  • Add black cumin, all spice powder( dissolve spice powder in 1/4 cup water)  and let it simmer for 10 minutes.
  • In  1/4 cup water dissolve flour  and mix in meat.
  • Let it cook for few more minutes,  garnish  and serve with naans.
  • You can cook in clay pot also, it will enhance the taste of kunna.

BOTI KEBAB

boti kebab mainThis is also a very unique and different recipe, I first time heard and experienced these kebabs in Attock region.This recipe is considered as an old traditional recipe of Attock.Specialty of these kebabs is grinding process. You need to grind the mixture on stone grinder (Sil Batta). But if you do not have this device (lolzz) then use hand masher. I am sure you will like and these kebabs on this Eid.

 

boti kebab d

INGREDIENTS:

Beef /Mutton boneless1/2 kg
Gram lentil1/4 cup
Salt as needed
Crushed red chillies1 tbsp
Coriander powder1/4 tsp
All spice/ garam masala powder1 tsp level
Garlic clove 2 large
Onion1 small
Big cardamom 1
Onion1 small (grated)
Green chilli2-3 (crushed)
Coriander leavesas needed
Egg1
Ginger1 inch piece (grated)

METHOD:

  • In meat add onion,  garlic, all spice powder, salt, crushed red chilli, seeds of big cardamom, coriander powder and gram lentil (washed and soaked in water for 1/2 hours).
  • Cook till meat and lentil soft and tender.
  • Grind (kottna ) on stone grinder when warm .You can use hand masher to mash this mixture.
  • Now shred ginger and onion on shredder and mix in kebab mixture.
  • Add chopped coriander and Crushed green chillies also.
  • Add beaten egg and mix well or you can make patties and dip in egg and fry.
  • Make patties / kebabs and fry.
  • Serve with mint raita or Green sauce.
boti kebab dd