Fattoush is a popular salad in Lebanon made with mixed greens, a lemony
vinaigrette and pita bread pieces. Toasting the pita adds crunch and a
sprinkle of ground sumac—which grows wild all over Lebanon—adds depth.
Let the salad sit for a bit to let the pita soak up the lemony dressing.
Ingredients:
Salad
2 6-inch whole-wheat pitas, split
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons ground sumac (see Note), divided
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large head romaine lettuce, coarsely chopped
2 large tomatoes, diced
2 small salad cucumbers or 1 large cucumber, seeded and diced (peeled if desired)
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh mint
Chicken
1 1/2 pounds boneless, skinless chicken breasts, trimmed pounds boneless, skinless chicken breasts, trimmed
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions:
1. To prepare salad: Preheat oven to 350ºF. Place pita halves rough-side
up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle
with 1 teaspoon sumac. Bake until golden and crisp, about 15 minutes.
When cool, break into bite-size pieces.
2. Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil
and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber,
onion, mint and the pita pieces; toss to coat. Let stand for 15
minutes.
3. To prepare chicken: Meanwhile, preheat grill to medium-high. Rub the
chicken with oil and season with salt and pepper. Grill until no longer
pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to
6 inches from the heat source for about 6 minutes per side.) Slice the
chicken thinly and serve on top of the salad.
4. Note: The tart berries of the sumac bush add another element
to many Middle Eastern dishes. Find them whole or ground in Middle
Eastern markets or online at kalustyans.com or lebaneseproducts.com.
Recipe Nutrition
Per serving: 295 calories; 12 g fat (2 g saturated fat, 7 g mono
unsaturated fat); 63 mg cholesterol; 21 g carbohydrates; 27 g protein; 5
g fiber; 473 mg sodium; 693 mg potassium Nutrition Bonus: Vitamin A
(120% daily value), Vitamin C (60% dv), Folate (38% dv), Iron &
Potassium (20% dv).
Ingredients:
1 tbsp olive oil
350g pack ready-made beef or chicken meatballs (approx 16)
1 large onion , sliced
100g dried apricots , halved
1 small cinnamon stick
400g tin chopped tomatoes with garlic
25g toasted flaked almonds
handful coriander , roughly chopped
Method:
1. Heat the oil in a large deep frying pan, then fry the meatballs for
10 mins, turning occasionally until cooked through. Scoop out of the pan
and set aside, then cook the onion for 5 mins, until softened.
2.
Add the dried apricots, cinnamon stick, tomatoes and half a can of
water to the pan, then bring to the boil and simmer for 10 mins. Remove
the cinnamon stick. Return the meatballs to the pan and coat well with
the tomato sauce. Serve sprinkled with the almonds and coriander.
Try
Making a Chicken tagine
Heat
1 tbsp olive oil in a large pan and fry 4 sliced skinless chicken
breasts, for 3-4 mins until cooked through. Remove, then continue with
the above recipe from stage 2. Return chicken to the pan, then simmer
for 10 mins before serving as above.
Using ground cinnamon
If you don't have any cinnamon sticks, use a good pinch of ground cinnamon instead.
Nutrition per Serving
388 kcalories, protein 18g, carbohydrate 24g, fat 25 g, saturated fat 9g, fibre 6g, sugar 17g, salt 1.58 g
The Recipes Kitchen (The home of Hummus & Delicious Middle
Eastern Food Recipes) invites you to try Moroccan-style chicken with
lentils recipe. Enjoy cooking tasty healthy Middle Eastern food and
learn how to make Moroccan-style chicken with lentils.
Lesley Waters’ rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous
Easy
Serves 2 adults and 2-3 children
Preparation time 20 mins
Cook time 1 hr 40 mins
Freezable
Super healthy
Ingredients:
2 tbsp olive oil
8 skinless boneless chicken thighs
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp sweet paprika
1 large onion , finely sliced
50g split red lentils
400g can chopped tomato
1 tbsp tomato ketchup
700ml chicken stock
1 cinnamon stick
200g whole dried apricots
handful mint leaves, to serve (optional)
Method:
1.
Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken
thighs. Mix the garlic, cumin, coriander and paprika together, then rub
all over the chicken thighs on both sides.
2. Heat a large
flameproof casserole, add the chicken thighs and cook over a medium heat
for 5 mins until golden on both sides. You might need to do this in 2
batches, depending on the size of the casserole. Set the chicken aside.
Turn down the heat, add the remaining oil and fry the onion for 5 mins
until softened.
3. Stir in the rest of the ingredients, apart
from the mint and bring to the boil. Place the chicken thighs on top and
pour in any juices. Cover and cook for 1½ hrs, until the meat is tender
and the sauce thickened. Can be cooled and frozen at this stage for up
to 1 month. Defrost thoroughly in the fridge, then gently warm through.
Scatter with fresh mint leaves and serve with couscous or rice.
Nutrition per serving
461 kcalories, protein 48g, carbohydrate 40g, fat 13 g, saturated fat 3g, fibre 6g, sugar 1g, salt 1.45 g
The Recipes Kitchen (The home of Middle Eastern cooking) invites
you to try Chicken with yogurt & pomegranate recipe. Enjoy Middle
Eastern food and learn how to make Chicken with yogurt &
pomegranate.
A fresh and versatile way to serve chicken, with sweet pomegranate seeds sprinkled on top.
Ingredients:
olive oil
butter
1 chicken , about 1.8kg, jointed into 8 pieces
2 onions , finely sliced
1 tsp ground cumin
1 green chilli , halved, seeded and finely chopped
400ml fresh chicken stock , or from a cube or concentrate
500g Greek yogurt
2 tbsp plain flour
1 pomegranate , seeds removed and separated
1 tbsp coriander , freshly chopped
Method:
-
Heat 2 tbsp olive oil with a knob of butter in a wide, heavy bottomed
saucepan or sauté pan. Season the chicken pieces and brown them on both
sides for about 5 minutes. Once they are a good golden colour remove
them. Add the onions and cook until golden. Stir in the cumin and the
chillies and cook for a minute.
- Put the chicken pieces back
in the pan, together with any juices, and add the stock. Bring to the
boil then turn the heat down very low. Cover and cook the chicken for 20
minutes, take the lid off and leave to cook for a further 20 minutes.
The liquid will reduce slightly and the chicken should be cooked through
(there should be no pink juices when you pierce it).
- Mix the
yogurt with the flour (this stabilises it and stops it from splitting).
Add a small ladleful of the cooking liquid to the yogurt and mix well.
Now add the yogurt to the chicken and mix carefully. Gently heat through
then scatter with the pomegranate seeds and coriander and serve.
Try Just thighs:
If
you don't want to joint a whole chicken for this, use chicken thighs
only, or a mixture of joints. If you want to make this as a stand-alone
recipe, it can easily be doubled.
An easy recipe to prepare best kunafa desserts. Kunafa originated in the
Palestinian city of Nablus then spread to Arab and middle eastern
countries. Kunafa is a traditional Middle Eastern desert made from white
melted cheese and shreded wheat. It is delicious and light!
Ingredients
1 package of shredded fillo dough
1/2 pound of butter melted
2 lbs ricotta cheese
1/2 cup pine nuts
1/2 cup minced pistachio
3 cups sugar
1 tsp lemon juice
Preparation
- First step is to defrost the Fillo dough. Do this by shredding the fillo in a bowl continuously till completelly defrosted.
- Once
this occurs, you start adding the butter while continuously shredding
the dough. When this process is complete and the dough is shredded
thoroughly, seperate the dough into two equal portions.
- In a
well buttered pan, spread out the dough thoroughly, but do not
compress. Once the dough is spread evenly, start preparing the ricotta
cheese. Lay the cheese patties onto the prepared dough in the pan. Once
the layer of ricotta cheese is completely covering the dough, lay the
second half of the dough unto the cheese so that it is evenly
distrubuted.
- Preheat the oven to 350 degrees, then place the
pan in the middle for approxiametly 45 minutes. What you need to look
for, is that the dough browns. Once achieved, you will need a larger
pan in which you will flip the Knefeh so the the bottom is on top and
vice versa. Bake again till the browning occurs on the adjacent side.
Once browned on both sides, the Knafe is finished.
- The last step is to top the Knefeh with the sweet syrup, pine nuts, and pistachio.
Middle eastern cooking and try this Shish Taouk with White Rice
recipe. Delicious shish taouk dish consists of chicken breast fillets,
lemon juice, garlic, yogurt, tomato, oregano, ground cinnamon, ground
pepper, green capsicum peppers.
Ingredients
For the shish taouk marination:
750 g chicken breast fillets, cut into medium size cubes
¼ cup lemon juice
3 tablespoons vegetable oil
4 cloves garlic, crushed
½ cup yogurt or 125 ml
1 teaspoon tomato paste
1 teaspoon dried oregano
2 cubes MAGGI® Chicken Less Salt Bouillon, dissolved in ¼ cup or 65ml hot water
¼ teaspoon ground cinnamon
½ teaspoon white ground pepper
2 small green capsicum peppers or 200 g, cut into medium cubes
For the rice:
2 cups basmati rice or 400 g, washed
3½ cups water or 875 ml
2 tablespoons vegetable oil
2 cubes MAGGI® Seasoning for White Rice
Preparation
- In a bowl, combine and mix all shish taouk marination ingredients. Cover and marinade in fridge for at least 12 hours.
- In a wooden skewer, arrange chicken and capsicum.
- Grill the shish taouk on medium heat for 5-7 minutes from all sides or until it’s cooked and golden brown in color.
To prepare the rice:
- Add the water to a large saucepan. Add the rice, oil and MAGGI® Seasoning for White Rice cubes.
- Stir constantly until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.
Easy recipe for Chicken Stew. Enjoy middle eastern cooking recipes and learn how to make delicious Chicken Stew dish.
Ingredients:
500 g boneless and skinned chicken breasts, cut into cubes
7 cups water or 1750 ml
1 cinnamon stick
2 cubes MAGGI® Chicken Less Salt Bouillon
2 medium onions or 300 g, cut into cubes
1 tablespoon tomato paste
3 tablespoons egyptian rice, washed and drained
1 medium carrot or 100 g, cut into thick slices
100 g green beans, sliced
1 cup canned chickpeas or 150 g
1 medium zucchini or 75 g, cut into cubes
½ cup frozen green peas or 75 g
1 tablespoon fresh parsley, chopped
Preparation:
- Place chicken pieces and water in a large saucepan. Bring to boil and skim froth as it appears.
- Add
cinnamon stick, MAGGI® Chicken Less Salt Bouillon cubes, onions and
tomato paste. Cover and simmer over low heat for 20 minutes.
- Add rice, carrots, green beans, canned chickpeas and simmer for another 15 minutes or until rice is cooked.
- Add zucchini and green peas then simmer for 5 minutes.
- Stir in parsley and serve.
Note:
Like many vegetables, green beans are rich in Potassium known to be beneficial for healthy circulation.
Easy recipe for Umm Ali also called om Ali. Umm Ali is a delicious
traditional Egyptian dessert equivalent to North America's bread
pudding.
Preparation time : 15 minutes
Cooking time : 20 minutes
Ingredients
8 pieces croissant or 600 g, medium size, cut into small pieces
3 tablespoons raisins
3 tablespoons desiccated coconut
3 tablespoons flaked almonds, toasted
3 tablespoons pistachio nuts, cracked
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon vanilla essence
4 cups water or 1 liter
1 cup liquid cream or 250 ml, whipped
Preparation
- Combine croissant pieces, raisins, coconut, almonds and pistachio in a baking dish.
- Place
NESTLÉ® Sweetened Condensed Milk , vanilla and water in a large
saucepan and bring to boil then remove from heat and pour immediately
over the croissant mixture in the baking dish and set them aside for 5
minutes or until croissants absorb the maximum of the liquid.
- Place whipped cream in a piping bag and pipe the cream over the prepared mixture in the baking dish.
- Place
the baking dish in a preheated oven at 200°C using the grill part of
the oven and grill for 5 minutes or until the cream topping is golden
color. Serve it immediately.
Easy Lebanese recipe for stuffed chicken. The chicken is stuffed with
rice, pine nuts, pistachio nuts, blanched almonds, and minced meat.
Enjoy middle eastern cooking and smile when your guests shower you with
compliments.
Ingredients
1 kg (32 oz) chicken, cleaned
¼ cup pine nuts, fried
¼ cup blanched almonds, fried
¼ cup blanched pistachio nuts, fried
200 g (7 oz) minced meat
¼ cup shortening or butter butter
¼ tspn of: ground allspice, ground cinnamon and ground cardamom
1 tbls salt
¾ cup long grain rice, washed
1 bay leaf
Preparation
1.
Put the minced meat with shortening in the cooking pot, add ¼ tspn of
salt and ½ the quantity of the spices. Stir mixture for 5 minutes, add 1
cup of water.
2. Add rice to the meat and stir once. Leave it over
moderate heat for 15 minutes. Rub chicken with remaining spices inside
and out.
3. Filling: Mix cooked rice with pine nuts, almonds and pistachio nuts. Stuff chicken with the mixture and stitch opening.
4.
Put chicken on its back in a pot, add the bay leaf and cover with
water. Leave over moderate heat, bring to a boil and add a dash of salt.
Cover the pot and simmer for 40 minutes (remove scum as it appears).
Rub chicken with butter, put in an oven tray on high heat for 15 minutes, till brown and cooked.
5. Serve the chicken with bread and garnished with parsley.
Easy Recipe for Lebanese Baklava. Learn how to make best homemade
Lebanese Baklava. Baklava is a Middle Eastern/Mediterranean dessert made
with Phyllo dough (pastry), nuts, butter, and sugar. After baking, a
sweet syrup is immediately poured over the pieces allowing the syrup to
be absorbed into the layers.
Some baklava contains walnuts. Other
variations include pistachios, pine nuts, almonds, or other nuts common
to the Mediterranean and the Middle East.
Ingredients
- Phyllo or Filo pastry
- 500 g (18 oz.) finely ground Walnuts
- 125 ml (1/2 cup) granulated sugar
- 30 ml (2 tbsp.) Rosewater
- 30 ml (2 tbsp.) Orange flower water
- 125 ml (1/2 cup) butter
- 125 ml (1/2 cup) oil
Syrup
- 500 ml (2 cups) sugar
- 250 ml (1 cup) water
- A drop of rose water
- A drop of orange flower water
- 1 slice of lemon
Method
- In a bowl, combine the walnuts, sugar, rose and orange flower waters;
- Spread out a sheet of phyllo pastry with the narrow edge facing you;
- Spread some of the mixture over the phyllo, leaving a 2-3 cm (1") border;
- Roll up; cut into 6 pieces; place in a baking dish; continue until the mixture is used up;
- Melt the butter in a saucepan or microwave; brush the baklavas until evenly coated;
- Place in a preheated 125° C (250° F) oven for an hour; increase the temperature to 180° C (350° F) and bake 15 minutes longer.
Finishing
- During the last stage of baking, combine all the ingredients for the syrup in a saucepan;
- simmer until the sugar has melted and formed a syrup;
- Remove the baklava from the oven, pour the syrup over top and let cool to room temperature.
Ingredients
For the filling:
½ Cup corn oil
½ Cup ghee
4 Cinnamon sticks
2 Tbs fennel seeds
1 Lime, sliced
1 Cup pine nuts
2 Cups cranberries (soaked in warm water) or raisins
2 Tbs lemon juice
1 Cup water (or orange juice)
2 Cups coconut, grated
2 Cups grated coconut
2 Cups fresh mint leaves, chopped
3 Cups pre-cooked basmati rice
For the turkey:
1 Whole turkey (5 - 6 Kilos)
2 Yogurts
2 Tbs Masala spices:
(Cinnamon, Cloves, Cumin/coriander, Cardamon, Nutmeg)
1 Tbs fresh ginger, chopped
2 Tbs red pepper powder
1 tsp crushed chili
3 Tbs corn oil
1 Onion, diced
¼ Cup Celery, diced
¼ Cup of carrots, diced
4 Garlic cloves
1 Tbs butter
Method
For the filling:
- Heat oil and butter in a saucepan over medium heat, then add the cinnamon, fennel, slices of lime and the pine nuts, stir.
- Add Cranberries, lemon juice, water (or orange juice), then stir in grated coconut.
- Reduce heat, leave the mixture for 10 minutes, then add fresh mint and stir for 1 minute.
- Finally, add the pre-cooked rice while stirring well, season the
filling with salt and pepper, leave aside to cool (tip: do not overcook
so the color of the mint won’t be dark)
For the Turkey:
- Wash the turkey thoroughly, dissolve 1 ½ cup of salt in enough water to cover the turkey for 2 hours, then rinse and dry.
- Blend yogurt with the Masala spices, red pepper, chili and oil until the mixture is well combined.
- Lift up the skin of the turkey from the neck side so that half of the mixture is between the skin and the meat.
- Season the inside of the turkey with 1/4 of the mixture.
- Stuff the turkey with the cooled rice mixture and tie the legs so the filling remains inside.
- Spread onion, celery, carrots and garlic in a roasting pan, put the turkey on top of the vegetables.
- Brush the turkey with butter; add a little amount of water on one side of the pan.
- Bake in preheated oven (180 degrees) or according to weight (40 minutes for each kilo)
- Brush turkey with dripping from time to time; cover with aluminum foil for the first half of the cooking time.
- Remove turkey from pan; cool for 10 minutes.
- Serve it with the stuffed rice.
Ingredients
4 whole wheat pita pockets, cut in half
2 cups prepared hummus (chickpea spread) $
12 ounces sliced roasted turkey $
1 medium cucumber, peeled and thinly sliced $
2 ripe plum tomatoes, thinly sliced $
1 1/2 cups alfalfa sprouts
Preparation
Heat pita halves in toaster oven or a warm oven until warmed through and pliable.
Spread inside of each half evenly with 1/4 cup hummus. Layer on a few
slices of turkey, some cucumber slices, a couple of tomato slices and
some sprouts. Press lightly to close up a little bit. Serve with carrot
sticks or your favorite chips on the side.
Ingredients (serves 10)
6kg (size 60) fresh or thawed frozen turkey
1 lemon, cut into 5mm-thick slices
100g butter, melted
3 large sprigs fresh rosemary
Cranberry & Rosemary Chutney (see related recipe), to serve
Hazelnut & fig stuffing
50g butter
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
2 tbs olive oil
280g (4 cups) fresh breadcrumbs (made from day-old Italian-style bread)
90g (1/3 cup) coarsely chopped dried figs
1/3 cup chopped fresh continental parsley
45g (1/4 cup) coarsely chopped dry-roasted hazelnuts
1 tbs finely grated lemon rind
Method
1.To make the hazelnut & fig stuffing, melt the butter in a large
frying pan over medium heat. Add the onion and cook, stirring, for 5
minutes or until soft. Add the garlic and cook for 1 minute. Transfer to
a large heatproof bowl. Heat the oil in the pan over medium-high heat.
Add the breadcrumbs and stir to combine. Cook, stirring often, for 5
minutes or until the breadcrumbs are light golden. Transfer to the bowl.
Add the fig, parsley, hazelnuts and lemon rind and stir to combine.
2. Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves except for the top shelf.
3. Remove excess fat, giblets and neck from the turkey cavity. Wipe
inside and out with paper towel. Loosely fill with stuffing. Use unwaxed
white kitchen string to tie the legs together. Run your fingers under
the skin of the breast to loosen and create a large pocket. Arrange the
lemon slices, in a single layer, inside the pocket. Tuck the wings
under.
4. Add 250ml (1 cup) of water to a large roasting pan. Place the turkey,
breast-side up, on a wire rack in the pan. Brush with butter. Tuck the
rosemary sprigs under the string. Cover with non-stick baking paper,
then cover the pan with foil. Roast, basting with remaining butter,
every 30 minutes, for 2 1/2 hours.
5. Remove baking paper and foil. Roast for a further 45 minutes or until
golden and the juices run clear when the thickest part of the thigh is
pierced with a skewer. Transfer to a carving tray and cover loosely
with foil. Set aside for 15 minutes to rest before carving. Serve with
the chutney.
Notes
Time plan tip: Prepare to the end of step 1 up to 1 day ahead. Cover
with plastic wrap and store in the fridge. Continue from step 2, 3 1/2
hours ahead.
How to make fresh breadcrumbs: Remove the crusts from about 5 large
slices pane di casa (Italian crusty bread). Coarsely tear the bread.
Place in the bowl of a food processor and process until coarsely
chopped.
Ingredients:
- Chicken pieces 4
- Egg 1
- Green chili paste 2 tbsp
- Fresh coriander ½ bunch
- Mint leaves ½ bunch
- Black pepper ½ tsp
- Salt to taste
- Lemon juice 4 tbsp
- Chaat Masala 1 tsp
- Cumin 2 tsp (roasted)
- Mustard paste 1 tsp
- Oil (for frying)
- Ingredients for Coating:
- Eggs 2
- Fresh bread crumbs 1 cup
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chivesBlend together green chili paste, fresh coriander and mint leaves.
- Marinate chicken pieces with egg, black pepper, lemon juice, salt, chaat masala, roasted cumin, mustard paste and blended green mixture.
- Leave the marinade for 2 hours.
- Cook the chicken in steamer till tender.
- Now take out from steamer, dip in beaten eggs, and roll in fresh bread crumbs.
- Now deep fry in hot oil till its color turn to light golden.
Ingredients:
• Chicken 1 ½ kg
• Capsicum cubes (3 colors) 2
• Onion cubes 2
• Tomato 2
• Lemon juice ¼ cup
• Salt ½ tsp
• Black pepper 1 tsp
• Soya sauce 1 tbsp
• Hot chili sauce 1 tbsp
• Oil to fry
• Sauce with Shashlik:
• White vinegar 1 cup
• Sugar 1/3 cup
• Ketchup 4 tbsp
• Hot chili sauce 3 tbsp
• Garlic ½ tsp
• Black pepper 1 tsp
• Worcestershire sauce 1 tbsp
• Salt ¼ tsp
Preparation:
1. Combine chicken, black pepper, and soya sauce, and hot sauce, lemon juice, salt to marinate the chicken
2. Take the shashlik sticks and screw the chicken, capsicum, onion, tomato.
3. Heat 2-3 tbsp oil in a pan and sauthe’ garlic.
4. Cook the chicken sticks in the pan. Add oil if required.
5. When ready, takeout in a separate dish.
6. To make sauce, in bowl combine ketchup, vinegar, Worcestershire sauce, chili sauce, Black pepper, sugar, garlic.
7. Pour the mixture in the pan in which chicken was cooked and simmer.
8. If the sauce is not as thick as required then add corn flour to make it thick.
9. Boil the sauce and then pour in some steel jug with broad mouth to dip the chicken sticks.
10. Set egg fried rice in a platter and at sides place dipped chicken sticks.
11. In a separate bowl serve the remaining sauce.
12. Chicken Shashlik is ready
Ingredients:
- Boiled egg noodles 1/2 pack
- Chicken breast 2
- Red Capsicum 1
- Yellow Capsicum 1
- Chopped garlic 2 cloves
- Spring Onion 3-4
- Crushed black pepper 1 tsp
- Olive oil as required
- Sesame oil 1 tbsp
- Vinegar 1 tbsp
- Mushrooms 7
- Soya sauce 1 tbsp
- Salt to taste
- Bean sprout 1 cup
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chives Marinate chicken breast with salt, black pepper and some oil.
- Grease sizzling plate, heat and stir fry chicken.
- Cut chicken in julienne shape and keep in a platter.
- Finely chop all vegetables and stir fry in oil.
- Then add soya sauce, vinegar, chicken and sauté.
- Add noodles, salt, some olive and sesame oil and mix.
- In the end add bean sprouts and sauté.
- Takeout on a dish, garnish with spring onion and serve.
Ingredients:
- Chicken 1 whole with skin (cut into 8 pieces)
- Eggs 2
- Corn flour 1 cup
- Self raising flour 1-½ cup
- Dry ginger powder 1 tsp
- Garlic powder 1 tbsp
- Salt 1 tbsp
- Cinnamon powder ½ tsp
- Paprika powder 2 tbsp
- Lemon juice 3 tbsp
- Oil 3 tbsp
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chivesIn a bowl mix together; dry ginger powder, garlic powder, salt, cinnamon powder, paprika, lemon juice and oil.
- Mix well and make thick paste.
- Prick the chicken pieces well with using fork.
- Marinate chicken pieces with the prepared paste for 4 to 6 hours.
- Mix self raising flour and corn flour together.
Now dip the marinated chicken pieces in beaten egg, coat with corn flour and self raising flour then leave it for few minutes.
- Now again dip chicken pieces in beaten egg, coat with flour mixture then deep fry, keep covered with a lid on low fire.
- When tenderized, and colour turns into golden brown, remove from stove.
Dish out and serve with french fries and garlic sauce.
Ingredients:
- Chicken breast piece 1/2 kg (boneless)
- Tomato ketchup 1/4 cup
- Worcestershire sauce 3 tbsp
- Lemon juice 2 tbsp
- Mustard paste 1 tbsp
- Crushed peppercorns 1 tsp
- Cinnamon powder 1/4 tsp
- Salt to taste
- Garlic cloves 4 (finely chopped)
- Onions 2 (thick sliced)
- Baby potatoes 250 gms
- Oil 1/4 cup
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken
salad. Sprinkle with pepper and chivesWith a fork, prick holes in the
chicken breast piece.
- Marinate chicken with tomato ketchup, worcester sauce, lemon juice, mustard paste, blach pepper corn, cinnamon powder, chopped garlic and salt for 1 hour.
- Now bake baby potatoes in oven.
- Heat oil in a grill pan.
- To cook marinated chicken, just lift chicken out of the marinade and place on the grill pan.
- Pour remaining marinade over the chicken steak, grill it till tender.
- Lastly grill onion sliced onion on the same pan.
- Serve chicken steak hot with baked potatoes and grilled onion.
Ingredients:
- Chicken breast (boneless) 1/2 kg
- Clove (grinded) 1 tsp
- Black pepper (grinded) 1tsp
- White pepper (grinded) 1 tsp
- Cinnamon (grinded, daar cheeni) 1 tsp
- Green cardamom (grinded) 1/2 tsp
- Salt 1 tbsp
- Garlic 2 tbsp
- White cumin seeds 1 tsp
- Lemon juice (as required)
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chivesTake the meat pieces and cover with plastic.
- Beat it with a roling pin, beat to flatten the meat.
- Pour 2 tbsp lemon juice in a tray.
- Chop the pickled cucumber.
- Then add a pinch of clove & white cumin in the tray & mix.
- Add a pinch of cinnamon, black pepper & green cardamom in above mix.
- Add a pinch of white pepper, salt & garlic-paste in the above mix.
- Now place the meat pieces in the tray.
- Add 2 tbsp lemon juice, on the meat pieces now.
- Then again sprinkle a pinch of each spice in the tray.
- Marinate the meat for 24 hours.
- Take a baking tray, cover it with foil.
- Oil the foil and put meat pieces and pour some oil on them too.
- Put it in oven for 20 minutes.
- Add yogurt sauce as base on pita bread.
- Then add chicken, tomatoes, green chilies, lettuce, cucumber and chili sauce.
- Roll the bread, and serve it.
Ingredients:
- Chicken (small pieces) 500 gm
- Tomatoes roughly grind 3
- Ginger finely sliced 2 tbsp
- Garlic and ginger paste 2 tbsp
- Green chilies 4-5
- Fresh green coriander 1 bunch
- Crushed dry coriander 1 tsp
- Crushed cumin seeds 1 tsp
- Crushed red chili 1 tbsp
- Turmeric powder 1/2 tsp
- Salt to taste
- Oil 1/4 cup
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chivesHeat oil in a wok and add the garlic and ginger paste, stir fry for few seconds.
- Then add crushed coriander and cumin, stir well.
- Now add chicken, cook for 1-2 minutes.
- Add green chilies (with one slit down) and fresh coriander and mix it well.
- Add roughly grind tomatoes, salt, crushed red chili and turmeric.
- Cook covered with lid till the chicken is done, and the water has dried.
- Garnish with sliced ginger,green chilies and fresh coriander.
- Serve hot with chappati or naan.
Ingredients:
- Chicken boneless 100 gm (boiled)
- Black pepper to taste (crushed)
- Salt to taste
- Rue 2 tbsp
- Egg 1
- Puff pastry 100 gm
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken
salad. Sprinkle with pepper and chivesChop boiled boneless chicken.
- In a frying pan add rue and water as required and cook to make a well combined mixture.
- Add chicken, salt and pepper to taste; cook on low flame till chicken is tender.
- Keep a side to cool down chicken.
- Roll out puff pastry with a rolling pin and cut into 2 inch circles.
- Grease a baking pan with butter or oil.
- Place puff pastry circles on the tray and top with chicken mixture.
- Put another piece on top, gently press well to seal. Lightly brush a beaten egg on top of the pastry.
- Bake in a preheated oven at 230 f for 10 to 12 minutes.
Ingredients:
- Chicken boneless (cubed) 1 kg
- Chicken stock 1/2 cup
- Capsicum (cubed) 1
- Onion (cubed) 1
- Vinegar 4 tbsp
- Soya sauce 4 tbsp
- Salt to taste
- Worcestershire sauce 4 tbsp
- Mustard paste 1, 1/2 tbsp
- Black pepper and white pepper 1 tsp
- Crushed red chili to taste
- Cloves 2
- Crushed garlic 1 tsp
- Tomato puree 1/2 cup
- Chili garlic sauce 1/2 cup
- Ketchup 2 tbsp
- Oil as required
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken salad.
Sprinkle with pepper and chives Combine chicken, vinegar, 2 tbsp soya
sauce, mustard paste, black pepper, white pepper, red chili, salt 1, 1/2
tsp amd 2 tbsp Worcestershire sauce, leave to marinate.
- In a pan pour the whole marinated chicken and cook.
- To give a BBQ flavor smoke it with a piece of coal.
- In another pan heat some oil and add cloves and crushed garlic, saute’.
- Add in tomato puree, chili garlic sauce, 1 tsp crushed red chili, 2 tbsp soya sauce, Worcestershire sauce and tomato ketchup.
- Add chicken stock and cook for 10 min.
- Fry the onion and capsicum in a little oil.
- Mix the vegetables, sauce and the chicken and cook for a minute or two.
- Serve with egg fried rice.
Ingredients:
- Chicken boneless (chopped) 1/2 kg
- Oil (for deep frying) as required
- Black pepper 1/2 tsp
- Garlic paste 1 tsp
- Salt 1 tsp
- Onion (small and chopped) 1
- Plain flour 1/2 cup
- Bread crumbs 1 cup
- Egg 1
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken
salad. Sprinkle with pepper and chives Add chicken pieces in a pot.
- Add garlic paste, black pepper and salt in it.
- Also add onion in it and mix well.
- Add this meat mixture in chopper to mince it.
- Put in fridge for a while.
- Make small nugget shapes from the meat.
- Coat them in plain flour.
- Beat an egg.
- Dip in egg and then coat in bread crumbs.
- Heat some oil in a pan.
- Deep fry the nuggets.
Ingredients:
- Chicken breast (cut in strips) 1
- Garlic (chopped) 4 cloves
- Oil 3 tbsp
- Pineapple 2 rings
- Worcestershire sauce 2 tbsp
- Chilli garlic sauce 4 tbsp
- Tomato ketchup 4 tbsp
- Lemon juice 1
- Red chilli crushed 1 tsp
- Black pepper powder 1/2 tsp
- Salt to taste
- Corn flour 2 tbsp (mixed in a little water to form paste)
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken
salad. Sprinkle with pepper and chivesHeat oil in a wok and fry garlic
in it for a few seconds.
- Then add in chicken and pineapple, saute.
- Cook till the color changes, then add in Worcestershire sauce and reduce heat to low.
- Now mix in chili garlic sauce and tomato ketchup.
- Add in lemon juice, salt, crush red chili and black pepper powder, mix well.
- Simmer gently for a few minutes then increase the heat.
- Immediately add in corn flour while stirring.
- Serve hot with rice of choice.
Ingredients:
- Chicken boneless 300 gm (cubed)
- Black pepper powder ½ tsp
- Cumin powder ½ tsp
- All spice powder ½ tsp
- Lemon juice 1 ½ tbsp
- Ginger garlic paste 1 tsp
- Cream 4 tbsp
- Mozzarella cheese 6 tbsp (grated)
- Milk 4 tbsp
- Oil 3 tbsp
- Salt as required
- Coriander leaves for garnishing (chopped)
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken
salad. Sprinkle with pepper and chives Marinate the chicken with black
pepper powder, cumin powder, all spice powder, lemon juice, oil, ginger garlic paste, and salt in a microwave proof bowl for 30 minutes.
- Place the bowl in a microwave and heat at 100% for 10 minutes.
- When done, remove from the microwave, mix and transfer in a serving dish.
- In a separate bowl, mix together mozzarella cheese, cream and milk.
- Spread this mixture on top of the chicken pieces.
- Place it in the microwave and heat at 100% for 5 minutes.
- Remove, garnish with chopped coriander and serve hot.
Ingredients:
- Chicken ½ breast (boneless and cut into 1/2 inch pieces)
- Egg 1
- Garlic paste 1 tsp
- Green chili 1 (finely chopped)
- Flour 2 tbsp
- Corn flour 2 tbsp
- Baking powder 1/4 tsp
- Vinegar 1 tsp
- Chili sauce 1 tsp
- Mustard paste 1/4 tsp
- Black pepper powder 1/2 tsp
- Soya sauce 1 tsp
- Red chili flakes 1/2 tsp
- Salt to taste
- Bread crumbs 3/4 cup
- Oil for deep fry
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken
salad. Sprinkle with pepper and chivesMarinate chicken with all the
ingredients listed above, except bread crumbs for 15 minutes.
- Roll each piece of chicken in bread crumbs.
- Heat oil in a wok, on medium flame fry hot shots for 5-7 minutes.
- Serve with chili garlic sauce.
Ingredients:
- Mince Chicken 300 gm
- Onions 1 (chopped)
- Green chilli 2
- Red chilli powder 1 tsp
- Black pepper 1 tsp
- Mustard Paste 1 tbsp
- Egg 1
- Plain flour 2 tsp
- Salt 1/2 tsp
- Soya sauce 1 tbsp
- Chilli sauce 1 tbsp
- Bun 4
- Tomatoes 2 (sliced)
- Salad leaves as required
- Cucumber 1 (sliced)
- Oil for frying
- For Sauce:
- Mayonnaise 2 tbsp
- Tomato ketchup 4 tbsp
- Vinegar 1 tbsp
- Chilli garlic sauce 2 tbsp
- Salt a pinch
- Red chilli 1/2 tsp (crushed)
Preparation:
- Scoop out insides of tomatoes with a melon baller. Fill with chicken
salad. Sprinkle with pepper and chives For Sauce: Mix tomato ketchup, mayonnaise, chilli garlic sauce, red chilli crushed, vinegar and salt in a bowl.
- Put the minced meat, green chillies, and chopped onions in a chopper and mix well.
- Now add plain flour and blend again.
- Now add red chilli powder, black pepper, mustard paste, salt, soya sauce, chilli sauce, and eggs.
- Mix all the ingredients well.
- Shape the chicken into kebab shape and fry in oil.
- Now take a bun and cut in centre and pour sauce.
- Then add salad leaves, kebab, tomato slice, cucumber and little sauce on first bun and then top the other bun on upside.
