Hello my lovely reader,
I know i know this is not a beauty post but hey you need to eat good to look good right 😉 haha gotcha !! Kidding. Lately I have been looking into good recipes to boost up my cooking skills and tried this recipe. It is certainly a re-creation, I twerked it a bit and made slight changes as my family loves gravy and added spices in it aswell. This recipe is from the famous KCH group on Facebook. Im so glad im part of it though i dont participate much but i do try recipes from there and enjoy them 🙂
The recipe is originally from Fariha bilal member of Karachi Chef at Home.
So here is how the recipe goes…
Recipe as i followed: (1kg ratio)
Ingredients: (for kababs)
Chicken mince: 1 kg
Onion: 2 finely chopped
Ginger Garlic paste: 1 tsp each
Dhaniya powder: 1 tsp
Zeera power: 1tsp
Chapli kabab masala: 4tbsp
Dhaniya+ Podina: andazan half bunch
Green chillies: 3
Crushed red chilis: 1tsp
Kasuri methi: 1/2 tsp
Bread: 2 Slices
Ingredients: (for gravy)
Oil: 1/2 cup
Onion: 2 medium chopped
Tomatoes: 2 medium chopped
Dhaniya powder: 1/2 tbps
Zeera powder: 1/2 tbsp
Haldi: 1/2 tsp
Zeera sabut: 2 pinch
Water as required to bhoon-fie the masala and how much gravy/curry you want.
For Kabab –
1. Mix all the dry ingredients with the mince and also add one egg+ 2 bread slices with it. Prepare kababs, (I used seekh kabab shape) fry them and set aside.
1. In 1/2 cup oil add in sabut zeera along with chopped onions when they turn light golden add tomatoes, ginger garlic paste and all the other ingredients except dhaniya and green chilies.
2. Add in water to bhoon-fy the masala.
3. Once the masala is ready, add the fried kababs and with dhaniya and green chilies. Leave it to dum for 10mins.
I really enjoyed trying this recipe as its not a typical dish and my family loved it. And you can also only make the kababs and fry them to enjoy a perfect snack in the evening. It tastes really good that way aswell 🙂
This recipe went into my recipe book instantly 😀 specially i make the kababs and freeze them its a time saver 😉
Hope you all enjoyed reading this and will try it out. Waiting for your feedback.
Until next time my lovelies.
Hello my beauties !! how are you all ?
Lets energize ourselves with a great new launch, ‘ The occasional guest blog writing’. This is our first ever guest blog post, which i personally found very informative and i am sure everyone else would too:). So, cutting the suspense, I would like humbly welcome and thank our first guest writer Shigufta Khan from The Reluctant Cook and her delicious recipe to our blog. I appreciate the efforts you are doing by sharing your magic with my followers 🙂
As you all know must be knowing by now that i am a big foodie myself because of which i have a Cook’IN Lab category on my blog where you can find almost every recipe that has been tried and tested by me and my mom. Now here, what I truly love about The Reluctant Cook is that all her recipes are really easily explained and most of the times she makes you realize that a particulate recipe, which you thought to be ridiculously difficult just by the name of it, turns out to be the easiest to make. 🙂
Do go and check her blog. She has shared some really good mind conquering recipes there and you can also get to know her by reading her about me section. Now, it time to jump into some yummy for the tummy cooking fun 🙂 !! The link to the blog: http://imareluctantcook.blogspot.co.uk/
Chicken & Spinach Curry (Palak Chicken)
This is a recipe I have borrowed from a friend who is a very good cook, Palak chicken is a very popular recipe served in nearly every Asian restaurant and takeaway. There are many versions of the recipe however I have found this one the quickest to make and its absolutely delicious.
Ingredients: 1/2 Kilo boneless Chicken pieces (breast or thigh) Spinach 1/2 Kilo (fresh or tinned) Fresh coriander ( 1/2 bunch) 3 green chillies ( more if you want extra hot) Ginger & Garlic paste 1 tsp each Red chilli 1/2 tsp Salt (to taste) Turmeric powder 1/2 tsp Cumin seeds 1tsp Oil Method:
- Blend the spinach, coriander, green chillies and all the spices excluding the cumin seeds in a food processor.
- In hot oil add the cumin seeds when they start to sizzle add the washed chicken pieces. Fry for 10 mins then add the spinach and spices that have been blended. cover and cook on a low heat. The dish is cooked when the oil separates from the spinach.
- Spinach tends to soak oil up so a little extra oil may need to be added whilst cooking to enhance the color of the dish. If you don’t wish to add extra oil that’s fine it will still taste delicious.
- Palak Chicken can be eaten with naan bread or chappatti.
Hope you enjoy making this dish girls 🙂 i certainly love spinach and will try this out. All this food talking is making me hungry 😛 Leave a comment and let me know how you guys are finding this new Guest Blogging category. Hope to catch you soon with a new guest 🙂
Until next time, Anam Z (Numz) FB: B With Beauty Numz Insta: @numz_zee
Ready-made Pita Bread or Wraps 8
Boneless chicken ½ kg
Peri Peri Sauce (nandos) 2 tbsp
Crushed Garlic 3 cloves
Tomato Ketchup ½ cup
Red Chili Flakes 1 tsp
White pepper 1 ½ tsp
Lemon Juice of ½ lemon
Oil 4-5 tbsp
Mozzarella Cheese ½ cup shredded
Tomato 2 medium size chopped
Cucumber 2 medium size chopped
Onion 1 big chopped
Crushed Black pepper 1tsp
Salt ½ tsp
Lemon Juice of ½ lemon
Mayonnaise + Ketchup (5 tbsp each mixed together)
1. Marinate boneless chicken with peri peri sauce + tomato ketchup + red chili flakes + white pepper + salt + lemon juice + mayonnaise and let it refrigerate for half an hour before cooking it with 4-5 tbsp of oil in a wok.
2. Finely chop onions + cucumber + tomato in a bowl and add in the remaining lemon juice of half lemon and crushed black pepper and salt . mix well.
3. After the chicken has been cooked and veggies been chopped. You are now read to assemble everything together.
4. In a frying pan grill the wraps until light brown.
5. Take one wrap spread the dip over it then place 4-5 chicken pieces in the center and put spoonful of the salsa mix over it. Sprinkle some shredded cheese on top. Roll the wrap and secure it in place with toothpick.
6. Place it over a frying pan and slightly pan fry it for the cheese to melt inside.
Your chicken wrap is ready to be served! 🙂
You know where to try and tell me your feedback ❤
Anam Z (numz)
FB: B With Beauty Numz