PAN CHICKEN TIKKA

PAN CHICKEN TIKKA
This recipe is my own invention 🙂 I have used very simple ingredients and very important thing is you can store this marinated chicken in freezer for a month and when needed just cook and serve with parathas….

INGREDIENTS:

Chicken1/2 kg
Yogurt1 cup
White cumin seeds1 tsp
Coriander seeds1 tsp
Garam masala/all spice powder1tsp
Saltto taste
Red chili powderto taste
Garlic cloves2-3
Oil 2 tbsp

METHOD:

  • Make cuts on chicken pieces .
  • Grind cumin, coriander, garlic with 1 tbsp yogurt into smooth paste.
  • Mix all ingredients in a bowl and marinate chicken pieces in it.
  • prick with knife and leave it for 4-5 hours.
  • In a pan pour 2 tbsp oil and cover with lid cook till tender, do not use water. Cook on low flame.
  • Serve with raita and paratha.
PAN CHICKEN TIKKAPAN CHICKEN TIKKAPAN CHICKEN TIKKAPAN CHICKEN TIKKA
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HALEEM

HALEEM
Haleem/ Daleem is a famous Pakistani dish.  This is highly nutritious main course, either make it with  chicken or  beef will tempt all.

INGREDIENTS:

Beef or Chicken (boneless) 1 kg
Onion (sliced) 2
Gandum/Wheat 2 cups
Channa Daal 1 cup
Barley/Jou 1 cup
Moong Lentil 1/4 cup
Massor Lentil 1/4 cup
Ginger Garlic Paste 2 tbsp
Chili Powder 3 tbsp
Coriander Powder 3 tbsp
Salt to taste
Turmeric 1 tbsp
Cumin (roasted and crushed) 2 tbsp
Garam Masala /All Spice Powder 2 tbsp
Oil (for frying onions) 1 cup

Garnish for haleem:

No measurements required its up to your taste.

Chopped coriander leaves
Mint leaves
Green chilies chopped
Chat masala
Lemon
Brown onion

METHOD:

  • Soak wheat, barley and gram lentil in plenty of water overnight. You can soak other two lentils as well but I normally soak them in the morning just for 1 hour.
  • Now cook all lentils in a large pot with at least 12 glasses of water (I usually cook them in cooker because in my area lentils and meat take a lot of time to tender ).
  • In a large pot add oil 1 cup and sliced onion, fry till golden brown, then add ginger garlic paste and all other spices. Add meat and cook for 10 minutes.
  • Now add water and cook till meat is tender. Shred meat and grind lentils, then mix them both and cook on low flame.
  • Use wooden masher for mashing and mixing all ingredients.
  • Cook till required consistency is achieved.
  • Now in a small pan heat up ¼ cup oil and one sliced onion and fry till golden brown, pour this over Haleem (this is a bhagar)
  • Serve with all garnishes and enjoy this all time favorite dish…
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BALOCHI SAJJI

Few years ago I experienced  saji in Karachi in a restaurant just opposite of Expo center. It was a memorable dinner for me as my brothers and my mother were all togather. I can’t forget the taste of that sajii and also the gathering of our family. It was so delicious and masala which they sprinkle on it was wonderful. So I decided to make my own version of saji and share with you guys. I hope you will like it.

INGREDIENTS:

Whole Chicken 1
Fresh Ginger Paste 1 tsp
Fresh Garlic Paste 1 tsp
Raw Papaya Paste 1 tbsp
Oil 1 tbsp
Lemon Juice 2 tsp
Salt as desired
Crushed Black Pepper 1 tbsp

METHOD:

  • First mix all ingredients in a bowl with oil and then make some cuts on chicken from all sides.
  • Rub masala  on whole chicken and marinate for 5-6 hours ( I marinated in the morning at 11 and backed at 7 in the evening)
  • Now tie the legs of chicken first then bake it for 1 hour and 20 mins.
  • Serve it with boiled eggs and rice. (I served with garam masala rice)
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BBQ PULLED CHICKEN BURGER


I like all those things in which i can add bbq sauce ,the smell and taste of bbq sauce is very appealing ,the recipe i am sharing with you is  very nice and easy to go sort of recipe …My elder son like this very much ,for kids you can use mini burgers or croissants.

INGREDIENTS:
chicken breast    2
onion  1 small  chopped
garlic cloves   2  chopped
paprika powder  2 tsp
black pepper    1 tsp
salt
bar b q sauce   to taste.(i’ ve used American Garden bbq sauce)
mayonnaise
butter
buns or croissants

METHOD:
First marinate chicken with salt. pepper ,paprika,garlic (minced),  and 4 tbsp bbq sauce…..set aside for 2 hrs,now grease your pan and saute onion add meat , cover it, let it cook till chicken tender …take out chicken and shred with hand or fork ,now again put it back in sauce mix well and add more bbq sauce according to your taste ,just cook for 5-6 mins till sauce thickens..  remove from flame .
Now butter your buns and toast them then place chicken and add spoon ful mayonnaise on top and serve…..enjoy it with tea or even can take in lunch and its a weight watcher also.Even you can make this mixture and keep in fridge for 2-3 days.

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KALEJI MASALA


Few years back cooking expert Rahat made kaleji with this method and i usually make with the same method, Serve with naans and enjoy.

INGREDIENTS:

kaleji/liver   1/2 kg

onion   1 large  chopped

tomato   2  small

yogurt   1/2 cup

salt

red chilli   1 tsp

crushed red chilli   1/2 tsp

haldi/turmeric powder   1/2 tsp

dhania /coriander powder   1/2 tsp

garam masala/ all spice powder  1/4 tsp

ginger garlic paste  1 tsp heap

oil  1/2 cup

hara dhania/ green coriander

hari mirch/ green chilli

METHOD:

In a pan pour oil and add onion saute it then add g/g paste and fry for few mins then add tomato and all spices except garam masala in it , fry it till tomatoes tender and oil separates …now add washed kalaji/liver  in it and fry again for 5 mins ,add 1/2 cup water , cover with lid ..cook til liver tender .In the end add coriander and green chilli , garam masala ,cover the lid again , let it simmer for 5 mins…enjoy with naan or chappati/naan,you can squeeze lemon in the end also….

IMPORTANT TIP:

ONCE RAHAT MENTION IN HER COOKING SHOW , IF YOU WANT LIVER SOFT THEN BOIL WATER IN A  POT AND ADD G/G PASTE IN WATER ,NOW ADD LIVER IN WATER AND IMMEDIATELY DRAIN IT OUT THEN ADD IN MASALA…I TRIED THIS TIP AND THE RESULT WAS PERFECT.

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CHANE KI DAL GHOSHT


I can never forget the taste of my mother’s dal ghost dish, she use to give tarka of  brown onion in the end ,the aroma of that bhagar i can’t forget.

INGREDIENTS:

mutton 1/2 kg

daal   1  cup soak in water

onion   chopped   2

tomato  chopped   2

salt

red chilli powder   1 tbsp

dhania powder   1tsp

haldi  1/2 tsp

garam masala  powder  1tsp

cloves   4-5

ginger garlic paste  2 tsp

oil  1 cup

green chillies  3-4

green coriander   for garnishing

METHOD:

In a pot add oil and onion ,fry till brown ,now add g/g paste and tomatoes stir constantly till tender ..Add all spices except garam masala powder ,stir all and add mutton ,let the meat change its color then add 1 glass water and let it cook till meat tender now add daal and 1 cup water , again cover with lid . Let it cook till daal done and oil separates ….now sprinkle garam masala ,hara dhania and hari mirch…..let it simmer for 5 mins and serve with naan,chappati or rice.

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If you are bbq lover like me and my husband then this recipe is a must try recipe for you. I picked this recipe from a blog while blog surfing and i was thinking , why they have used tomato paste in tikka? First I thought I should skip this from recipe but I  added tomatoes in my recipe just to experiment this different ingredient, and believe me I was so happy when I got alot of appreciation, the flavor of tomato paste was so good ,I must say this is a big WOW recipe 🙂

INGREDIENTS:

chicken  1 kg  cut in 8 pieces

ginger garlic fresh paste  3 tbsp

tomato paste   2 tbsp

green chilli paste   2 tsp

lemon juice   2  tsp

butter   3 tbsp  (melt it )

raw papaya paste   2 tbsp

salt

red chilli powder  to taste bc ur using green chillies also

haldi powder   1 tsp

cumin powder  1 tsp

ajwin  crushed   1 tsp

METHOD:

In a bowl mix all ingredients ,now give cuts to chicken and marinate it with masala ,now leave it for 6-7 hours ,prick it also so masala can easily penetrate in chicken pieces …..you can grill,bbq or even make them in pot  ,if you are making in pot then add 2 tbsp oil first then cook it in a pot ,give smoke in the end.If u r backing then bake it for 1 hr on 180 c….serve with salad.

WARQI /WARQ PARATHA

INGREDIENTS:

meida  1 cup

salt  pinch

wheat flour  2tbsp

ghee   2 tbsp

sugar   1tbsp

egg   1  beaten

water for kneading

METHOD:

In a pan add ghee and fry flour in it then remove from stove and mix egg and sugar then mix it with flour, again cook it ,stir fast and let sugar dissolve .Now set this mixture aside.

In meida mix salt and knead it with water ,dough should be soft.leave it for 1-2 hrs.

Now make equal size balls and roll them and make small roti then apply egg mixture ,now cut one side  roll it and make a parah again.Roll it and make thin roti and fry in ghee…..

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KHARE MASALE KI BIRYANI

KHARE MASALE KI BIRYANI
From the name you can understand that in this biryani we will use whole spices , believe me you will find it very much unique and tasty . Thou its not spicy like other biryanies, but is delicious.

Ingredients:

½ kg chicken/ mutton/beef

6-8   whole red chillies(crushed)

1tbsp  whole coriander seeds/sabut dhania (crushed)

1tbsp  cumin seeds/sabut zeera(crushed)

1tbsp  whole spice mix /garam masala(crushed)

5-6   garlic cloves

1tbsp   ginger(finely chopped)

1cup   yogurt

2 onion  (brown)

1 onion(chopped )

½ cup   oil

4 tomatoes

½ bunch  mint

½ bunch hara dhania/coriander

4-6  green chillies

1/2tsp   Food color

1tsp   Kewra water

METHOD:

Heat up oil and cook 1 onion in it on pink color take it out and in same oil fry meat then add garam masala,ginger garlic,yogurt and 1 cup water .cook it till the water dries.

Now add tomatoes ,sauté onion,hara dhania,hari mirch and podina cook it on high flame for 5-6 mins.Boil rice in the same way as mentioned before.

Boil water by adding salt ,few leaves of mint and 2-3 green chillies ,on boiling add washed and soaked rice in water and cook till one kani left.Drain rice and set aside,

After greasing a pot add rice then a layer of gravy  then rice ,sprinkle brown onion ,and yellow color dissolve in milk,keep it on dam for 10-15 mins….
KHARE MASALE KI BIRYANIKHARE MASALE KI BIRYANI

 

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