Ramazan mai ye zaroor try karen.
Must try the Ramadan recipes.
Chicken Cutlets recipe:
I made this amazing chicken and potato recipe, it was so delicious my kids loved it.
Ingredients for cooking shredded Chicken.
Chicken breast - 1 Lb
Minced garlic - 2 Tbsp
Chili powder - 2 tsp
Turmeric - 1/2 tsp
Salt to taste
Chicken Tandoori Masala - 2 Tbsp
Oil - 3 Tbsp
First, mix all the ingredients then turn on the flame and cook until the chicken is done on medium flame. Shread the chicken and add it to a bowl.
Ingredients for making cutlets.
Boiled potatoes - 3 big
Salt to taste
Chili flames - 1 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Onion - 1 big
Coriander leaves
Bread crumbs
Corn starch slurry - 3 Tbsp corn starch + 1/2 cup of water
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This instant pot chicken Shami kabab is the easiest Shami kabab I’ve ever made.
Making a Shami Kabab is always tricky for me.
But Instant Pot made my work easy and stress-free.
If you haven't tried Shami Kabab in an instant pot yet, give it a try and thank me later for the recipe.
🌹Shami Kabab🌹
Ingredients:
1. Boneless chicken - 1 lb
2. Soaked Chana dal - 1 cup
3. Onion - 1
4. Green chili - 2 to 3
5. Ginger garlic paste - 2 tsp
6. Coriander leaves
7. Red chili powder - 1 Tbsp
8. Turmeric powder - 1/4 tsp
9. Coriander powder - 1 tsp
10. Garam masala - 1/2 tsp
11. Cardamom - 4
12. Cinnamon - 4 small sticks
13. Cloves - 4 to 5
14. Black pepper - 1 tsp
15. Salt to taste
16. Water - 1/4 cup
17. Eggs - 2
Method:
1. Add all the ingredients to the instant pot(you can also use pressure cooker)
2. Pressure cook for 30 minutes.
3. Open the lid and cook until water evaporates.
4. Blend the mixture using a hand blender(you can also use a mixer grinder).
5. Cool it down and add two eggs and fresh coriander leaves.
6. Take a small portion and shape the kababs.
7. Shallow fry on medium flame.
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This is the best tandoori chicken I’ve ever made in my entire life, so juicy and delicious 🤤
Tandoori chicken Recipe.
Ingredients:
For the first marinade.
1. Chicken - 2 to 3 lb
2. Ginger garlic paste - 1 Tbsp
3. Lemon juice - 2 tsp
4. Red chili powder - 2 tsp
For the second Marinade:
1. Curd - 3 Tbsp
2. Ginger garlic paste - 2 Tbsp
3. Spicy pepper paste - 3 Tbsp(optional)
4. Red chili powder - 2 Tbsp
5. Cumin powder - 1 tsp
6. Coriander powder - 1 tsp
7. Garam masala powder - 1 tsp
8. Rock salt - 1 tsp
9. Kasuri methi - 1/2 tsp
10. Chat masala - 1/2 tsp
11. Tandoori chicken masala - 2 Tbsp (for extra flavor)
12. Olive oil - 3 Tbsp
Method:
Marinate the chicken for 30 minutes.
Pre heat the oven and broil the chicken at 175 C(347 F) for 25 to 28 minutes.
Apply some butter before serving.
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Sweet chili sauce Recipe.
Ingredients:
1. Water - 2 cups
2. Chilli flakes - 3 Tbsp
3. Kashmiri red chili powder or paprika - 2 Tbsp
4. Garlic (minced) - 2 Tbsp
5. Salt - 1/2 tsp
6. Sugar - 1 cup
7. White vinegar - 1/4 cup
8. Soy sauce - 2 Tbsp.
9. Cornstarch slurry - 1/2 cup water + 2 Tbsp cornstarch.
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Masala vada or Chana dal vada.
Ingredients:
Chana dal - 2 cups ( soak for 3 to 4 hours)
Dry red chili - 4 to 5
Ginger and garlic
Salt to taste
Ajwain - 1 tsp
Cumin seeds - 1 tsp
Red chili powder - 1 tsp
Turmeric - 1/4 tsp
Garam masala - 1 tsp
Onion - 2 medium
Coriander leaves
.
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Homemade samosa sheet (pastry) recipe.
Ingredients:
• 2 cups all-purpose flour (maida)
• 2 tbsp oil or ghee
• ½ tsp salt
• ½ cup water (adjust as needed)
Instructions:
1. Make the dough:
• In a mixing bowl, combine flour, salt, and oil. Rub the oil into the flour with your fingers until the mixture resembles breadcrumbs.
• Gradually add water and knead into a firm, smooth dough. It shouldn’t be too soft.
• Cover and let it rest for 20–30 minutes.
2. Roll out the sheets:
• Divide the dough into small balls (about lemon-sized).
• Roll each ball into a small circle, about 4–5 inches in diameter.
• Lightly brush oil on one rolled-out circle, sprinkle a little flour on top, and place another circle over it. Roll them out together into a larger sheet.
• Heat a pan on low flame and place the double-layered sheet on it for 5–10 seconds on each side — just until very slightly cooked.
• Separate the two sheets carefully.
• Cut the edges to make a square sheet, you can use it as a Spring roll sheet or cut it into a rectangle shape to make samosas.
5. Store:
• freeze them in an airtight bag for up to 2 weeks.
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Keema Samosa.
Ingredients:
Oil - 2 Tbsp
Ginger garlic paste - 2 Tbsp
Keema minced meat - 1 lb
Red chili powder - 2 Tbsp
Turmeric - 1 tsp
Chili flakes - 1 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Salt to taste
Potatoes - 3 big
Coriander leaves
Onion - 2 bi