Hyderabadi Lamb Kebab Recipe:

Ingredients for Hyderabadi Lamb Kebab:

Lamb whole muscle meat: 2 pounds. Cut it as 2*3, about ¾” thick
Serrano: 6
Finely chopped ginger: 1 tea spoon
Ground Cinnamon: 1 tea spoon
Ground black pepper: 1 tea spoon
Minced Garlic: 1 teaspoon
Finely Chopped skin of green raw papaya: 2 Table spoon
Ghee: 1 Table spoon
Salt: ½ tea spoon

Method of Preparation(Cook):

01. First combine on ingredients except lam in a food processor. Process it to make smooth paste.
02. Poke rubs the paste on lamb pieces. Take a fork and poke tines to make about 10 holes in each piece. Rub again. Let it rest for about 4 hours at normal room temperature.
03. Put pizza stone in the middle rack.
04. Turn on oven to 450ºF. Wait about 50 minutes so the pizza stones are hot.
05. Take a kebab bastes with ghee on both sides and cook directly on the pizza stone for five minutes each side.

Nargasi Kebab Recipe

Ingredients:

For Kebab:

250gm ground beef
2 cloves garlic,crushed
1-inch piece of ginger,grated
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chili powder
1/4 tsp ground cloves
1 tbsp cornflour salt
1 egg yolk
6 hard-boiled eggs
Oil for shallow-frying
For Curry Sauce:

4 tbsp oil
2-inch piece of cinnamon stick
6 cloves
6 cardamom
1 onion,finely chopped
2 cloves garlic crushed
1-inch piece of ginger,grated
1 tsp coriander powder
1 tsp cumin powder
1 tbsp red chili powder
4 tbsp plain yogurt
400gm tomatoes
2 tbsp fresh coriander leaves, chopped
salt to taste

Method:

Mix together the meat, garlic, spices, cornflour and salt to taste.
Bind with the egg yolk and divide the mixture into 4 equal parts.
With well floured hands, flatten each portion into a round, place a hard-boiled egg in the center and work the meat round to cover.
Roll into a ball.
Heat the oil in a pan and shallow fry the kebabs until they are brown all over.
Lift out and set aside while making the sauce.
Heat the oil in a saucepan, add the cinnamon,cloves and cardamom and fry for a few seconds.
Add the onion, garlic and ginger and fry until golden brown.
Add the coriander, cumin and chilli powder and fry for 1 minute.
Add the yogurt, a spoonful at a time, stirring until it is absorbed before adding the next spoonful.
Break up the tomatoes with a fork,add them with their juices and simmer fir 1 minute.
Add the kebabs to the sauce, season with salt to taste and cook, uncovered,for 25 minutes until the sauce is thick.
Sprinkle fresh coriander leaves over it.
Serve with hot naan or paratha.
Enjoy!

Egg Kebab Recipe

Ingredients:

6 hard boiled eggs
1 small onion,finely chopped
2 green chilies,finely chopped
2 tsp gram flour
1 tbsp mint leaves, finely chopped
1 tbsp fresh coriander leaves,finely chopped
1/4 tsp chili powder
1/2 tsp black pepper powder
Oil for frying
Salt to taste

Method:

Grate the hard boiled eggs finely.
Add the chopped onions, chopped green chilies, gram flour, mint leaves, coriander leaves, chili powder, and black pepper powder in the grated eggs.
Mix well and knead into smooth dough.
Now, divide the whole mixture into 10-12 portions and make flat round cutlets out of each portion.
Heat oil in a deep-frying pan and pour the kebabs in oil and fry them on medium flame till they become golden brown.
Take the kebabs out.
Garnish with onion rings and mint chutney.
Egg Kebab is ready to serve.
Serve hot.

Tasty Shammi Kebab Recipe

Ingredients:

Onions – 2, finely chopped
Lean Lamb – 250 gms, boned and cubed
Chana Dal – 1/4 cup
Cumin Seeds – 1 tsp
Garam Masala – 1 tsp
Green Chillies – 4 to 6
Fresh Root Ginger – 2 inch piece, grated
Water – 3/4 cup
Fresh Coriander Leaves – few, chopped, to garnish
Mint Leaves – few, chopped, to garnish
Coriander Sprigs – to garnish
Gram Flour – 1 tblsp
Eggs – 2, beaten
Vegetable Oil – for shallow frying
Salt to taste

Method:

1. Put the first seven ingredients and the water into a large pan with salt and bring to the boil. Simmer covered, until the meat and dal are cooked. Remove the lid and continue to cook for a few more minutes to reduce the excess liquid. Set aside to cool.
2. Transfer the cooled meat mixture to a food processor and process well until the mixture becomes a rough, gritty paste.
3. Put the paste into a large mixing bowl and add the chopped coriander and mint leaves, lemon juice and gram flour. Knead well for a good couple of minutes, to ensure that all ingredients are evenly distributed through the mixture and any excess liquid has been thoroughly absorbed. When the colour appears even throughout and the mixture has taken on a semi-solid, sticky rather than powdery consistency, the kebabs are ready for shaping into portions.
4. Divide the mixture into 10-12 equal portions and roll each into a ball, then flatten slightly. Chill for 1 hour.
5. Dip the kebabs in the beaten egg and shallow fry each side until golden brown.
6. Pat dry and serve hot.

Seekh Kebab

Ingredients:

500 gm minced chicken or lamb
3 large onions (finely sliced)
1 tsp red chili powder
¾ tsp roasted cumin powder
¾ tsp roasted sesame seeds powder
¾ tsp ground poppy seeds
1 tsp roasted ground coriander
2 tbsp green chili paste
1 tbsp garam masala powder
2 tbsp ginger garlic Paste
2 tbsp raw papaya paste
Salt to taste
2 eggs (lightly beaten)
1 tbsp coriander leaves (finely chopped)
2 cup oil

Procedure:

1. Take a suitable drainer and rinse the meat with water and set aside until all the water drains out from the meat otherwise kebabs would have been break.
2. In a wok fry onions until become brown and crispy, then drain out all the oil from the onion and set aside.
3. When onion become cool at room temperature crush them using hands.
4. Now in a mixing bowl combine all the ingredients including spices, pastes and eggs. Mix this mixture properly to make dough of meat which should not be sticky and then leave for at least 3 hrs.
5. After that divide the dough into 10-12 equal pieces and roll each piece to give it long shape. Each piece should be at least 1.5 inch thick.
6. Take a baking tray, lined it with aluminum foil and place the kebabs onto the foiling paper. Sprinkle 4-5 tbsp of oil on the kebabs so that they would not get dry then bake in oven for 20-25 min until become done. You can also grill them which taste better.

Beef Kebab recipe

Ingredients:

1 Kg mince meat
1 tbspn ginger paste
1 tbspn garlic paste
1 tbspn red chili powder
1 tspn black pepper
1 tspn cumin powder
1 tbspn mix spices powder
6 green chilies (chopped)
Coriander leaves as required (chopped)
2 tbspn raw papaya paste or meat tenderizer
Salt to taste
4 bread slices

Procedure:

1. Soak bread slices in milk and drain out all the milk by pressing bread slices after 10 minutes.
2. Mix all the ingredients and bread slices in mince meat and leave in freezer for 2 hours. [Tip : set 2 hours time on your kitchen digital timer so that you do not spoil your beef by leaving it in freezer for long]
3. On the middle of grill sticks or skewer of oven wrap the mince meat in elongated shape very carefully and if required grease with oil to wrap the meat well.
4. Switch on the grill portion of oven and place the grill stick on it and cook until the kebab become golden brown. Gradually turn the sides in between cooking.
5. After the kebabs have been cooked, slide the kebab from the stick using hands.

Serving:

Serve your beef kebabs with lemon and onion salad.

Note: If you feel that the mixture is thin and difficult to wrap on the sticks then add small quantity of corn flour or plane four in it.

Bihari Kabab

Ingredients:

1 kg meat (make thin log slices and take out all fats)
1/2 cup fried onions (crushed)
125 gm yogurt
1 cup boiled onion paste
1 tbsp poppy seed powder
2-3 tbsp papaya paste
2 tbsp red pepper powder
1 tbsp cumin powder
1 tsp black pepper powder
2/3 tbsp hot mix
1/4 tbsp nutmeg and mace powder
3 tbsp ginger paste
1/2 cup mustard oil

Procedure:

1. Take a deep sauce pan and marinate beep slices in the above mentioned ingredients and leave it for at least 3 hrs. until meat become tender so that it can easily break by pressing fingers.
2. When the meat slices become tender insert them in iron bbq skewers. The right way to insert each slice is to take a long slice and fold it to double (length wise) and then insert it in stick from one corner, then insert from middle and at the insert other corner, so a 3-4 inch beef slice is inserted in skewer from three points and hence it would not break or drop from the skewer during bbq. Insert 2-3 slices in each skewer and then spread them lightly over the skewer to balance.
3. Prepare your bbq grill and heat coal well to bbq beef skewers, place 3-4 skewers on the grill according to the size, turn them during bbq so that they would not burn and cook evenly. One batch of bbq would take 8-10 mins. to complete.

Serving:

Serve the hot bihari kabab with green yogurt sauce, onion rings and paratha.

Shami kebab

Ingredients:

1/2 kg boneless beef
350 gm graham lentils (chana daal)
10-15 dry red chili
2 tbspn coriander seeds
2 tbspn cumin seeds
2 tbspn ginger(coarsly chopped)
Salt to taste
water as required
1 tspn black pepper powder
1 tbspn hot spice powder
4-6 green chilies (chopped)
1/4 cup coriander leaves (chopped)
1/4 cup mint leaves (chopped)
1-2 egg
Oil for shallow fryingProcedure:

Procedure:

1. Take a deep sauce pan, boil beef pieces in water with red chili, cumin seeds, coriander leaves and salt. The quantity of water should enough to cover all the beef pieces. Boil the meat for 30 minutes or until they become soft.
2. After that when beef become tender and soft add graham lentils and add water if required (when all the previous water has been dried) and let it cook until lentils become tender and soft.
3. After that turn off the flame and let it cool for at room temperature so that all the steam escape out, then in a chopper put the mixture and chop so that the chicken and lentils would mix together with the spices. Don’t chop them too much otherwise you kebabs would break after frying.
4. Take out the chopped mixture in a wide mixing bowl, now its time to add the remaining herbs and spices i.e. coriander and mint leaves, green chilies, black pepper, hot mix spice and egg. Mix all of them together to make smooth dough of kebab.
5. Now take small piece from the mixture and first make a ball just like meat ball and then press it by using your palm and make flat circular kebab. Similarly, make rest of the kebabs.
6. Take a frying pan and heat oil to shallow fry the kebabs, Put the kebabs in the pan and fry till they become brown in color from both sides. If the kebabs are too soft to handle while frying then coat them in egg before frying.

Chicken Malai Kebab Recipe

Ingredients:

1kg boneless chicken
2-3 green chillies
3 tbsp yogurt
2 tbsp ginger paste
2 tbsp garlic paste
1 tbsp corn flour
1 tsp black pepper powder
1 tsp white pepper powder
1 tsp chat masala
1 tsp meat tenderizer
1/2 tsp red chili powder
1/2 tsp cardamom powder
1/2 cup grated cheese
1/2 cup fresh cream
1/4 cup coriander leaves
1/2 cup cooking oil
Salt to taste
Wooden skewers as required

Method:

Squeeze out water from ginger garlic paste. Keep aside.
Make a paste of coriander leaves & green chillies together. Keep aside.
Take a tissue,remove extra moisture from the chicken.
Cut the chicken into small pieces.
In a large mixing bowl add white pepper powder,black pepper powder,red chilli powder,cardamom powder,ginger garlic paste & salt.Mix well.
Put the chicken pieces. Mix well. keep aside for 1 hr.
In another bowl add cheese,yogurt,cream,chilli n coriander paste,corn flour,oil n little salt.
Make a smooth paste;ensure that no lumps are formed.
Pour the chicken pieces into this mixture.
Mix well to coat all the chicken pieces.
Keep the chicken in refrigerator for 1 hour.
Take out the chicken from refrigerator. Add meat tenderizer. Mix well and keep aside for 20 minutes.
Soak wooden skewers in water for half an hourand Pat dry.
Apply butter firmly on the skewers.
Place the chicken pieces on skewers. Lightly brush with oil.
Bake in the oven at 500 F for 15-20 min.
Take out the skewers and turn to the other side.
Put it back in oven for another 10 min.
Remove chicken pieces from skewers.
Arrange chicken malai kabab on plate with lemon slices.
Sprinkle chat masala before serving.
Chicken malai kabab is ready to serve.
Enjoy!

Fish Kebab Recipe:

Ingredients for Fish Kebab:

900 gm fish
2 tea spoon fresh gingers (finely grated)
2 table spoon plain flour
3/4 cup lemon juice
3 cloves garlic (crushed)
4 tea spoon coriander powder
1 tea spoon Ggaram masala
1 tea spoon chili powder
1 cup Yogurt
1 table spoon oil
1-1/2 tea spoon Salt

Method of Preparation ( Cooks ):

01. First rinse fish with cold water and pat dry.
02. Now cut fish into 1 inch cubes and set aside.
03. Mix finely all the ingredients to make a marinade.
04. Pour this into large freezer bag and add the fish cubes. Make sure fish is well covered by marinade.
05. And place freezer bag in the refrigerator for two hours.
06. Take away fish from marinade. Discard the marinade and assemble fish cubes.
07. Now first spray the grill lightly with oil and place the fish kebabs on the grill.
08. Cook it for about 4-6 minutes each side or until the fish flakes easily with a fork.
09. When fish Kebab is ready to be served with hot rice.

Tikka Kebab Recipe:

Ingredents

8 oz (225 g) fatless stewing steak
1 oz (25 g) channa dhal, split
1 brown cardamom, ground
1/2 large onion finely chopped
1 inch (2.5 cm) fresh ginger finely chopped
1 bay leaf
1/4 tea spoon black pepper
1 large clove garlic finely chopped
1/2 tea spoon paprika
1/2 tea spoon garam masala
1 egg yolk
1/4 cup chopped fresh coriander or parsley
fine breadcrumbs
ghee or oil
salt to taste

Method of Preparation ( Cooks ) :

01. First soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
02. Put the meat, onion, ginger, garlic and spices through a mincer. Mix finely and add salt to taste.
03. Add the dhal to the mixture, and fry in little ghee or oil for 20 minutes. Add little water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
04. The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add gram flour to chicken or water to thin. Add fresh coriander or parsley.
05. Fry it in a frying pan until dark brown color. And serve hot.

Chicken Tangri Kebab Recipe:

Ingredents of Chicken Tangri Kebab:

Chiken 8 large pieces
Curd 200gm
Garam Masala
Powder 25gm
Lemon juice 25 ml
Red chili powder 20gm
Garlic paste 25gm
Ginger paste 25 gm
Salt to taste
Few drops of edible red-orange color

Method of Preparation ( Cooks ) :

01. First clean and wash the chicken pieces and make random slits on them.
02. Mix all the ingredients together except salt.
03. Rub and wrap chicken pieces in it and keep aside for minimum 1 hour.
04. After 1 hour mix salt with it.
05. Grill the chicken pieces till they are cooked well on both sides. Please carefully handle it, because test depend on how can you cooked.
06. After complete remove it from grill.
07. Sprinkle lemon juice and chat masala on it and serve with onion rings.

Hyderabadi Lamb Kebab Recipe:

Ingredients for Hyderabadi Lamb Kebab:

Lamb whole muscle meat: 2 pounds. Cut it as 2*3, about ¾” thick
Serrano: 6
Finely chopped ginger: 1 tea spoon
Ground Cinnamon: 1 tea spoon
Ground black pepper: 1 tea spoon
Minced Garlic: 1 teaspoon
Finely Chopped skin of green raw papaya: 2 Table spoon
Ghee: 1 Table spoon
Salt: ½ tea spoon

Method of Preparation(Cook):

01. First combine on ingredients except lam in a food processor. Process it to make smooth paste.
02. Poke rubs the paste on lamb pieces. Take a fork and poke tines to make about 10 holes in each piece. Rub again. Let it rest for about 4 hours at normal room temperature.
03. Put pizza stone in the middle rack.
04. Turn on oven to 450ºF. Wait about 50 minutes so the pizza stones are hot.
05. Take a kebab bastes with ghee on both sides and cook directly on the pizza stone for five minutes each side.

Gilafi Seekh Kebab Recipe:

Ingredents of Gilafi Seekh Kebab:

Minced lamb 1 Kg
Brown onion paste 1 cup
Garam masala 2 tea spoon
Red chili powder 2 tea spoon
Ginger paste 3 tea spoon
Salt to taste
Vegitable oil 3 table spoon
Onions, finely chopped 1 cup
Processed cheese 3/4 cup
Capsicum, finely chopped 100gm
Butter for basting
Tomatos and deseeded, finley chopped 100gm

Method of Preparation ( Cooks ):

01. First mix the minced lamb with ginger paste, green chilies, brown onion paste, garam masala, salt, red chili powder and processed cheese. Remember before the mix all clean your hand.
02. Mix together onions, tomatoes and capsicum.
03. Squeeze out the excess water, if any, from the the minced mixture and mix thoroughly, keep aside for minimum 2 hours and maximum 2.30 hours.
04. Shape the minced mixture along the length of the skewers and coat with the vegetable mixture.
05. Roast in a tandoor/grill/ oven fro 10 to 15 minutes, basting with butter at regular intervals.
06. After complete remove it from skewers and serve hot.

Chicken Shish Kebab Recipe:

2-3 large chicken breasts
3 Shallots
1 large smoked hot dog
2 heaped table spoon tomato puree
4-5 regular sized mushrooms
3 large smoked garlic cloves
1/2 a courgette
1/4 of an aubergine
1/2 red pepper
1/2 green pepper
4 table spoon lemon juice
4 table spoon Worcester sauce
4-5 table spoon soy sauce
1 table spoon olive oil
2 table spoon honey
1 heaped tea spoon sugar
Salt to taste

Method of Preparation ( Cooks ):

01. First mix finely all the marinade ingredients in a large container.
02. Cut the Chicken into equal bite size pieces. It’s important that they are of equal size so that they cook evenly.
03. Add the Chicken to the marinade and mix finely, cover the container and place in the fridge for 24 hours.
04. Cut all the vegetables into roughly equal size pieces (a similar size to the Chicken), make sure they are large enough to stay on the skewers.
04. Place in a bowl and drizzle a little Olive Oil over them, then season with some garlic salt and black pepper. Mix so that all the vegetables are covered in a light coating of oil.
05. Thread chicken and veritable evenly onto 6 (12-inch) wooden skewers.
06. Place the kebabs into the pan and baste with the remaining marinade. This ensures that they get a brilliant shiny glaze on when cooked.
07. Cook the kebabs for 20 minutes turning onto all four sizes for even heat distribution (you could also grill or BBQ the kebabs).

Reshmi Kebab

Ingredients:

Boneless chicken – ½ kg
Chick pea flour – 2 tbsp
Dry milk powder – 4 tbsp
Ginger garlic paste – 2 tbsp
Green chillies – 6
Fresh coriander – 1/3 bunches
Cream – 4 tbsp
Egg – 1
Salt – 1 tsp or to taste
Butter – 3 tbsp
Lemon juice – 2 tbsp
Desiccated coconut – 3 tbsp
Small onion – 1
Bread crumbs – ½ cup

Method:

Wash chicken pieces and pat dry. Add all ingredients in chopper and mix them well. Then give smoke of charcoal and put it in fridge for some time. Then skew on skewers and cook little bit on direct fire to settle down kebab shapes. In this stage you can freeze them or cook in pan with little bit of oil or BBQ or grill. If you want to BBQ kebabs then don’t need to give them charcoal smoke.

Kofta Kebabs

Ingredients:

Mutton mince – ½ kg
Fresh coriander – 5 tbsp
Walnut – 5 tbsp (coarsely ground)
Salt – to taste or ¾ tsp
Cumin seeds – 2 tbsp
Freshly ground black pepper – 1 tsp
Bread slices – 2
Baking soda – 1 pinch
Garlic paste – 2 tbsp
Mint – 2 tbsp
Small onion – 6
Small tomatoes – 6
Lemon juice – 6

Method:

Drain water from mince and keep in a cold place. In a bowl put mince, salt, garlic paste, bread crumbs, walnut, cumin seeds, chopped fresh coriander, chopped mint, soda and black and mix them well. Now make kofta shapes, skew on skewers with onion cubes and small tomatoes. BBQ or grill. During cooking, apply oil with brush and squeeze lemon juice. Serve with boil rice.

Bihari Kebab

Ingredients:

Beef steaks – ½ kg
Carom seeds – ½ tsp (roughly crushed)
Cumin seeds – 1 tbsp (roughly crushed)
Ginger garlic paste – 2 tsp
Whole garam masala – 1 tbsp (lightly fried)
Red chilli powder – 1 ½ tbsp
Turmeric powder – ½ tsp
Yogurt – 4tbsp
Salt – 1 tsp or to taste
Mustard oil – 4 tbsp
Raw papaya – 3 tbsp
Lemon juice – 1 tbsp
Fried brown onion – 1/3 cup

Method:

Cut thin slices of beef. Wash and dry. Apply all above ingredients and leave for at least 24 hours. Now you can BBQ or bake in oven at 250 degree for 15 to 20 min.
Apply oil in baking tray and put meat pieces in skewers and bake. Serve with parathas.

Afghan Sweet Bread

1 cup all purpose flour
2 cups whole-wheat flower
1 packet rapid rise yeast
1 cup sugar
1 tsp. cardamom
pinch of salt
1 1/2 sticks (3/4 cup) butter, melted
2 tbsp. full fat plain yogurt
½ cup warm water
1 tsp. nigella seeds*

Thoroughly mix the flour, whole-wheat flour, yeast, sugar, cardamom, and salt in a large bowl. Pour half of the mixture into the bowl of a food processor fitted with a dough blade. Add the melted butter and yogurt. Process the dough until well combined. If the mixture sticks to the sides of the processor, scrape it down and process some more. Add the remainder of the flour mixture to the dough. Begin processing the ingredients again and slowly dribble in the water until the dough comes together. You might have to stop periodically to scrape the dough off the sides. After a few minutes, the dough will come together in one smooth lump and move around the food processor.

Remove the dough from the food processor cup and pat it into a smooth ball. Set it in a large bowl, cover with 2 dishcloths and keep in a warm place for 2 hours. I turn the oven light on and leave the bowl inside the oven. It’s nice and cozy for the dough.

Preheat oven to 425 degrees. Cover a large baking sheet with parchment paper. Divide the dough into two balls and work gently into a circular flat shape, about ½- inch thick. Poke little holes in a circular pattern on top of the dough with a fork, maybe around 20 pokes per loaf. Sprinkle the loaves with nigella seeds.

Bake in the middle rack for 25-30 minutes until the roht is golden brown. Let it cool to room temperature before serving. Roht should be cut like pizza slices and served in a triangular shape. I find eight pieces to a loaf is about the right size. Enjoy with a cup of tea.

Afghan Pizza with Lamb Kofta

1 tbsp. olive oil
½ medium yellow onion, finely chopped
1 clove garlic, minced
¼ lb. ground lamb (or beef)
1/4 cup peeled, seeded, diced tomato (canned or fresh)
1 tbsp. tomato paste
¼ tsp. Kosher salt
½ tsp. paprika
½ tsp. ground coriander
¼ tsp. ground black pepper
1 pinch red pepper flakes
1/3 of the nan dough (recipe in the post below), or favorite pizza dough
2 oz. fresh mozzarella cheese, thinly sliced
1 ½ oz. feta cheese

Heat oven to 500 degrees. If you have a pizza stone, set it in the oven to heat up.

Heat the olive oil in a medium skillet over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté another minute or two. Add the lamb, tomatoes, tomato paste, salt, paprika, coriander, black pepper and pepper flakes to the pan. Cook for another 15 minutes, breaking up that lamb and stirring from time to time.

Shape your nan or pizza dough into a thin, 12-inch round pie. Set the dough on a baking sheet or a pizza paddle that is lightly dusted with cornmeal. Distribute the lamb evenly over the dough. Lay the mozzarella over the lamb and then sprinkle with the feta cheese. Put the pizza in the oven either on the pizza stone or the baking sheet. Bake until the crust is a deep golden brown, about 10 minutes.

Sandwich Pizza

Ingredients For making dough:

All Purpose Floor (maida) ½ kg
Yeast-1 packet
Sugar-1tbsp
Salt-to taste
Baking powder-2tsp
For topping:
Onion (sliced)-2
Chicken (boneless boiled)-1 cup
Tomatoes (without seeds and cut it into slice)-1
Capsicum (without seeds and cut it into slice)-1
Mushrooms (cut it into slice)-½ cup
Black Olives-½ cup
Mozzarella cheese-400 grams
Pizza sauce-1 cup
Eggs-2
Butter-½ cup

Method For making dough:
Take a bowl and add normally hot water, and add khamira to it, along with add sugar in it and mix it nicely, and leave it for a while.
Take a bowl and add maida in it, when the kharima gets enlarged than mix it with maida, than add salt and baking powder and mix it properly, than rap the bowl with plastic and leave it for 3-4 hours, than take out the dove and fold it with hands so it gets even, than make 2 equal size from it, and take a tra and put butter on it, and put one dove on it.

For topping:
Put pizza sauce on the dove which is on the tray, than add capsicum, tomatoes and capsicum on it, than add chicken all over the pizza in small cubes, after which add cheese to it, and then add black zaitoon on it, than on the corners glycerin the dove with mixed egg, than add the other dove above the dove on the tray, than press the dove so the ingredients is set in side, and than brush it with egg, bake the pizza in the oven which should be pre heated for 15min before putting the pizza, pizza sandwich is ready

Lo Carb Pizza

Ingredients:

1/2 lb bacon
1/2 lb sausage
1/2 lb ground beef
1 cup of pizza sauce
1 package of pepperoni
2 x 8 oz packages of pizza cheese

Method:

Brown the ground beef with the sausage and drain then mix in 1 package of cheese.
Spread on the bottom of a cookie sheet.
Pour the sauce over the meat mixture.
Top the sauce with 1/2 of the second package of cheese.
Cook the bacon and drain and crumble.
Add the bacon and pepperoni on top of mixture and add more cheese.
Cook the Lo Carb Pizza at 350 until brown.
Enjoy your freshly made Lo Carb Pizza!

BBQ Chicken Pizza

Ingredients:

1 (12 inch) pre-baked pizza crust
1 cup spicy barbecue sauce/chilli sauce
2 boneless chicken breast halves, cooked and cubed
1/2 cup chopped fresh coriander
1 cup sliced capsicum
1 cup chopped onion
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tsp crushed red chillies

Directions:

Preheat the oven to 350 degrees F. Place pizza crust on a baking tray and spread the crust with barbecue sauce.
Top with chicken, coriander, capsicum, onion, and both kinds of cheese.
Sprinkle the crushed chillies on top.
Bake in the preheated oven for 15 minutes or until the cheese is melted.

Chicken Taco Pizza

Ingredients:

1 can Pizza Dough
1 cup Refried beans
2 Chicken breast halves skinless (cut into 1/2″ pieces)
1 package Taco seasoning; low-sodium
1/2 cup Cheddar cheese shredded
1/2 cup Monterey jack cheese shredded
1/2 cup Mozzarella cheese shredded
2 Plum tomatoes sliced thin
1 Red onion sliced thin

Method:

Preheat the oven to 400 degrees F.
Roll out the pizza dough into a 12″ circle on the pizza pan.; place the crust in the preheated oven for 10 minutes or until light golden brown.
In a small bowl, mix the taco seasoning mix and 1/2 cup of wateruntil blended; then add the cut up chicken, toss to combine.
Place the chicken mixture in a 10″ skillet coated with nonstick cooking spray and cook chicken until no longer pink.
Remove the pizza crust from the oven.
Spread the refried beans on the crust and then add salsa over the beans.
Drain any extra taco seasoning liquid off the cooked chicken and spread chicken evenly over salsa.
Combine the cheeses and layer them over chicken.
Arrange tomatoes and sliced onions over the cheese and bake for 15-20 minutes.
Serve immediately.

Chicken Fajita Pizza Recipee

Ingredients:

1 tablespoon Oil
1 cup Bell Pepper — Cut In Strips
2 Boneless Skinless Chicken Breasts — Cut In Strips
1 package Pizza Crust Dough
1 Clove Garlic — Pressed
1/2 teaspoon Chili Powder
1/2 cup Picante Sauce
1/2 teaspoon Salt
8 ounces Monterey Jack Cheese — Shredded
1 cup Onion — Thinly Sliced

Method:

Heat oil in skillet over medium heat.
When hot add chicken; stir-fry 5 minutes or until browned lightly.
Press garlic and stir in with chili powder, and salt.
Add onions and bell pepper; stir-fry about 1 minute.
Heat oven to 425F degrees.
Spray pizza pan with nonstick spray.
Unroll dough and place on pan.
Roll dough in 14 inch circle.
Partially bake dough, about 8-10 minutes.
Spoon chicken mixture over parbaked crust.
Spoon salsa over chicken; sprinkle with cheese.
Bake 15-18 minutes or until crust is golden brown.

Cheesesteak Pizza Recipe

Ingredients

1 prebaked 12-inch pizza crust
1 medium onion, thinly sliced and separated into rings
1 small sweet red pepper, cut into 1/8-inch strips
1 tablespoon olive oil
2 garlic cloves, minced
1/2 pound thinly sliced deli roast beef, cut into 1/4-inch strips
1 jar (6 ounces) sliced mushrooms, drained
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese

How to make Cheesesteak Pizza

Place crust on a 14-in. pizza pan; set aside. In a large skillet, saute onion and red pepper in oil for 3-5 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add beef and mushrooms; cook and stir for 3-5 minutes or until heated through. Drain. Stir in the seasonings.
Spread meat mixture over crust to within 1/2 in. of edge. Combine the cheeses; sprinkle over pizza. Bake at 350° for 15 minutes or until the crust is golden and the cheese is melted. Cut into wedges.
4-6 Servings
Prep/Total Time: 30 min.

Tomato And Basil Pizza Recipe

Ingredients:

1 Tbs olive oil
3 plum tomatoes sliced
12 inch Italian pizza shell
2 Tbs shredded fresh basil
1/4 tsp ground black pepper
1/2 cup grated parmesan cheese divided

Method:

Preheat oven to 450 degrees.
Brush pizza shell with olive oil then sprinkle 1/4 cup of the cheese over the crust.
Top with tomato slices and remaining 1/4 cup cheese and sprinkle with pepper.
Bake directly on oven rack for 10 minutes or until crust is crisp and cheese is melted.
Sprinkle the Tomato and Basil Pizza with basil before serving.
Enjoy your freshly made Tomato and Basil Pizza!

Simple Flat Bread Pizza Recipe

Ingredients:

1 flat bread
1 tablespoon of olive oil
1 handful of spinach
1 half a red pepper sliced thinly
½ chicken sausage sliced thinly
1 handful of mozzarella cheese
Thin slices of brie

Method:

Preheat oven to 350 degrees.
Drizzle olive oil over the lavash and spread it around evenly.
Place the veggies, meat and cheese over the lavash.
It’s best to do veggies first, meat second and cheese last to hold your ingredient down.
Like a pizza crust, make sure to leave some room around the edges so it’s easy to hold onto.
Place pizza in the oven and bake for about ten minutes.
The goal is to have the lavash crust golden brown.
Remove from oven and chop into 6-8 pieces.
One cut long ways and either two or three cuts short ways.
Serve hot.
Enjoy flat bread pizza with your Favorite drink.

Easy Pizza Bread Recipe

Ingredients:

6 slices bread
1 jar of spaghetti sauce
1 lb meat (Italian sausage, pepperoni, or ground beef)
2 cups assorted vegetables (onions, peppers, mushrooms)
1 pkg shredded mozzarella cheese

Method:

Preheat oven to 300 degrees.
If using Italian sausage or ground beef, brown in a skillet and drain oil.
Spread one tablespoon of spaghetti sauce on each slice of bread. Top with a layer of meat, a layer of vegetables, and a layer of cheese.
Place on a cookie sheet and bake until cheese melts.
serve hot.

Pizza Paratha

Ingredients:
Onion chopped – 1 medium
Eggplant chopped – 1
Capsicum chopped – 1
Spring onion from green part- 1 cup
Spinach chopped – 1 cup
Red Crushed Chilli- ½ tsp
Salt as taste
Oregano- ½ tsp
Oil – 2 tbsp
Tomato puree or pizza sauce– as required

Red Fresh Chilli – 2
cheddar cheese – as requird

Method:
Take the pan and put some oil and heat it up. Then put in onion and sauté, then add capsicum, then add eggplant and fry well until eggplant is done a little bit. Then add oregano and cook then put red fresh chilli and red crushed chilli and fry. Then put spinach and spring onion (green part) and then add tomato sauce or pizza sauce and mix well.
Let it cool down otherwise the paratha will tear.
Now fill this filling and cheddar cheese crushed in pizza dough and make paratha on frying pan with a little oil and serve hot.

Note: this vegetable filling can be used for pizza toppings.

For Pizza Dough:

Ingredients:
Plain flour – 2 cup
Baking powder – 3 tsp
Egg – 1
Salt – ½ tsp
Cooking oil – as required

Mix all ingredients with milk or water and make dough and keep a side for at least 30 min.

Frying Pan Pizza,

For Pizza dough:

Instant Yeast – 1 ½ tsp
Flour – 1 ¼ cup
Salt – ½ tsp
Sugar – ½ tsp

Method:
First of all put yeast and sugar in 4 tbsp warm water and make frothy, then mix all dry ingredients and then mix yeast and make a dough with warm water, put aside until it has doubled in size.
For Pizza topping:
Chicken Tikka – 2 pieces (cut in pieces)
Mushrooms – 4 (cut in slices)
Cheddar cheese – ½ cup
Oregano – 1 tsp
Pizza sauce – 4 tbsp
Onion – 1 (cut in cubes or julienne)
Capsicum – 1 (cut in cubes or julienne)
Tomato – 1 (cut in cubes or julienne)

Method:
Take a frying pan, put on cooker and heat it up for 5 minutes, now roll dough and put in hot pan, when one side is cook, turn the side and remove from the cooker. Then apply pizza sauce on cooked part, then chicken pieces, then capsicum, then tomato, then onion, then mushrooms, then oregano and then spread cheese. Now put frying pan on cooker with glass lid and cook on low heat until cheese melts.

Muffin Egg Pizzas

Ingredients

4 English muffins
olive oil
tomato slices
2 hard-cooked eggs, sliced
grated mozzarella
oregano
kosher salt

Directions

Make Hard-Cooked Eggs.
Toast 8 English-muffin halves and place on a cookie sheet.
Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt.
Broil 5 minutes or until the cheese melts.

Muffin Breakfast Pizza

Ingredients
1 whole-wheat English muffin, split
1 small tomato, seeded and diced
1 teaspoon extra-virgin olive oil
1 thin slice (1/2 ounce) Canadian bacon, diced
1/4 cup shredded part-skim mozzarella cheese
Chopped fresh basil, for garnish
Directions
Preheat the oven to 450 degrees. Line a small baking sheet with foil.

Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with the olive oil. Sprinkle the Canadian bacon over the tomatoes, then top with the mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.

Photograph by Kate Mathis

Per serving: Calories 300; Fat 13 g (Saturated 5 g); Cholesterol 20 mg; Sodium 670 mg; Carbohydrate 32 g; Fiber 6 g; Protein 17 g

Times:
Prep5 minInactive Prep--Cook12 minTotal:17 min

Pizza Muffins Recipe

Ingredients
1 pound ground beef
3/4 pound bulk pork sausage
1 small onion, chopped
1/2 cup tomato paste
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3 packages (12 ounces each) English muffins, split
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Swiss cheese

Directions
In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomato paste, garlic salt, oregano and cayenne. Spread over the cut side of each English muffin. Place on baking sheets. Combine the cheeses; sprinkle over meat mixture.
Freeze for up to 3 months or bake at 350° for 15-20 minutes or until heated through. Yield: 3 dozen.

To use frozen Pizza Muffins: Bake at 350° for 30 minutes.

Nutrition Facts: 1 English muffin half equals 145 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 242 mg sodium, 14 g carbohydrate, 1 g fiber, 8 g protein.

Philly Cheese Steak Pizza

Ingredients:

Deli style roast beef: 200 grams (or replace with shredded roast beef)
Mushroom: 1 cup, sliced
Bell Pepper: 1 medium, sliced
Yellow onion: 1 large
Vegetable oil: 1 tbsp
Provolone cheese: 200 grams
Mozzarella cheese: 150-200 grams
Salt and pepper
Pizza Dough: 1 large (recipe here)

Directions:

1. Preheat oven to 400 degrees.

2. Thinly slice the yellow onion. In skillet heat the vegetable oil and saute until onions are caramel colored, stirring often.

3. Roll out dough on a lightly floured surface. Transfer to the baking and bake until puffed and beginning to color 5-10 minutes.

4. Spread the Provolone cheese over the pizza crust and top with mushrooms, peppers, onions and roast beef.

5. Sprinkle mozzarella cheese, salt and pepper and bake for 15-20 minutes or until crust is golden and cheese has melted.

Tortilla Pizza

Ingredients:

Tortilla bread: 2 large
Olive oil: 2 tsp
Garlic: 2 clove, peeled
Tomato: 4 medium
Olive: 12, pitted
Walnut: 6 half
Dried rosemary: 1/2 tsp
Dried thyme: 1/2 tsp
Dried basil: 1 tsp
Parmesan cheese (optional): 1 tbsp
Cheese (pizza or mozzarella): 1 cup shredded
Salt and pepper (to taste)


Directions:

1. Preheat oven to 350 degrees F.

2. Cut tortillas into 6 pieces each.

3. Skin and thinly dice the garlic. Cut the tomatoes into 6 slices each. Slice olives. Cut walnut halves into few pieces.

3. Brush the tortillas with olive oil and sprinkle over with diced garlic.

4. Top each piece with two slices of tomato, sliced olives and some walnut pieces. Sprinkle over with dried rosemary, thyme, basil and pepper. If using Parmesan cheese, sprinkle it on top, otherwise you may add some salt (Parmesan is salty so I don't recommend adding both Parmesan and salt). Top each piece with some shredded cheese.

7. Bake for about 10 to 15 minutes or until the cheese is melted and tortillas and cheese are both slightly golden brown. Check the tortillas frequently after 10 minutes to avoid burning them.

9. Remove tortillas from oven and wait 1-2 minutes before serving.

Simple Vinegar Broast Chicken

Ingredients

- 1 whole chicken – roast cut (or substitute as mentioned above)
- 1 tsp salt
*1 tsp red chili powder (mirch)
*2 tbsp red chili sauce
-3 tbsp vinegar
-2 tbsp soy sauce
-1 tsp ground coriander
-1 tsp black pepper
-1 cup oil

Directions

Cut down on or delete the * items if you don’t want your chicken as hot and spicy as the South Asians like it.

1. Add dry spices (salt, coriander, pepper, chili powder) and vinegar, chili sauce, and soy sauce to the chicken and mix by hand. Make sure the chicken is covered.
2. Poke the chicken gently with a fork about 10 times in different places.
3. Let marinate for up to 2 hours. Alternatively you can just cook it right away, but the flavors won’t be as strong.
4. Add 3 tbsp oil to large, deep pot and let heat.
5. Add chicken and cook covered for 5 minutes on high heat.
6. Stir the chicken to make sure all parts are getting the heat. Then add the rest of the 1 cup of oil. Turn down the heat immediately and let it simmer.
7. Simmer for 25 minutes. The water will come out of the chicken and make the dish very liquid-like. Continue cooking covered until only a small amount of liquid remains. Roast is supposed to be a dry dish, but the chicken should soak up all that moisture.
8. As soon as the liquid has been reduced, remove the chicken from the heat and serve. Goes great piled over fresh French fries.

When I make this dish myself, I don’t add mirch (red chili powder) and I do add 1 tbsp of extra soy sauce. I cut down the red chili sauce from 3 tbsp to 2 tbsp, and that seems to be the right amount of spice for me. My husband dislikes coriander, but he didn’t even notice the ground coriander powder in the dish, so it was a success. When I was to indulge in spicy, succulent chicken, this is a dish that I’ll certainly turn to again.

Brinjal biryani Fry

Ingredients:

Brinjal- 2
Onion- 1
Cumin powder- a pinch
Turmeric powder- 1/4 tsp
Tamarind- Small gooseberry size
Mustard seeds- 1/4 tsp
Oil and Salt- as required

Make a paste of:

Curry leaves- few
Grated coconut- 2 spoons
Garlic- 1
Red chilies- 2

Recipe:

Cut Onion and Brinjal into small pieces.
Prepare a paste by grinding Grated Coconut, Red chilies and Garlic with little water in blender.
Soak the Tamarind for 10 minutes. Take the pulp out from the Tamarind.
Heat Oil in a pan and add Mustard seeds. Once it splutters add Onion and Curry leaves to the pan. Fry the Onions till it turns into golden brown in color.
Add Brinjal, Turmeric powder and fry for 2 minutes.
Then add the Tamarind pulp and fry for 2 minutes.
Finally add the ground Coconut paste and a pinch of cumin Powder.Fry till it turns into thick.
Serve hot with vegetable biryani.

Anarkali Biryani

Ingredients:
Rice – ½ kg
Boneless chicken – 375g
Yogurt – 250g
Tomatoes – 2
Onion – 2 thinly sliced
Garlic ginger paste – 2 tbsp
Nutmeg powder – ¼ tsp
Mace powder – ¼ tsp
Mint leaves – ¼ bunch

Whole black pepper – 8

Cloves – 6
Cumin seeds – 1tbsp
Green cardamoms – 5
Big cardamoms – 4
Cinnamon sticks – 4

Cashew nuts – 20g
Pistachios – 20g
Pine nuts – 20g
Red food colour – 1 tsp
Few bay leaves
Crushed pomegranate seeds – 2tbsp
Dry plums – 50g
Cumin powder – 1 tsp
Red chili powder- 2 tbsp
Turmeric powder – 1 tsp
Kewra water – 2 tbsp
Salt to taste
Ghee – 1 cup
Method:
In a bowl marinate chicken with ½ tsp garlic ginger paste, salt, 1 tsp red food colour, 1 tsp red chilli powder, ½ tsp turmeric powder, ½ tsp cumin powder and mix it well with your hands.
In a pan heat little oil and cook the marinated chicken until done. Remove it from heat.
In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, ¼ tsp cumin seeds and salt in water. When water starts boiling add rice.
In other pan heat 1 tbsp of ghee and roast all the nuts in it till they change their colour in light golden. Remove them from heat.
Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.
Add garlic and ginger paste and onions together. Let them cook till they change colour in light brown, and then add 1 tsp cumin seeds. Now cook it till the onions change its colour into golden brown.
Add tomatoes and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chilli powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt. Mix it and then add yogurt mix well, then add nutmeg powder and mace powder mix them well.
In gravy add layer of chicken, mint leaves, dry plums and pomegranate seeds. When rice are half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice.

Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.
Serve hot with raita and salad.

Prawn, Green Bean and Pepper Biryani

Another easy-to-prepare, one-pot dish you can simply pop in the oven and forget.
2tbsp sunflower oil
1 onion, finely chopped
2 red peppers, cut into strips
250g green beans, sliced
4tbsp Patak’s Tikka Masala Curry Paste
300g basmati rice
800ml vegetable stock
400g raw tiger prawns
8tbsp chopped fresh coriander
lemon wedges

1 Preheat oven to 200 C, 180 C fan oven, 400 F, gas 6. Heat oil in a large casserole dish, add onion, peppers and beans and fry for 5 minutes with a pinch of salt. Add the curry paste and cook for 2 minutes, stirring all the time.
2 Add the rice, stir to coat it thoroughly. Then add the stock and cover the dish with a tightly-fitting lid. Place in the oven and bake for 35 minutes.
3 Scatter the prawns over the top, very gently stir them in, cover again and bake for a further 5 minutes until the prawns are cooked through. Stir in the coriander and serve with lemon wedges.

Moroccan Chicken Stew

INGREDIENTS:

400 - 500 grams chicken, skinned and cut into chunks
1 large white onion, chopped
3 - 4 cloves garlic
2 tsp (10 ml) paprika
2 tsp (10 ml) coriander seeds
8 whole cloves
1 tsp (5 ml) cumin seeds
2" (5 cm) chunk of root ginger, minced
1/4 cup (60ml) olive oil
10 fl.oz (300ml) chicken stock
28 oz (796ml) can plum tomatoes, including juice
1 red pepper, chopped
2 carrots, sliced thinly
4 white potatoes, peeled and cut into chunks
1 cup (250ml) frozen peas
salt and pepper to taste
parsley to garnish

METHOD:
Using a mortar and pestle, grind together the garlic, paprika, coriander, cumin and cloves to a paste.
Add the minced ginger and grind.
Sauté onions in olive oil, add spice paste and add the chicken pieces after a couple of minutes.
Turn frequently to ensure chicken is coated with spices and is browning evenly.
Add a little chicken stock if mixture is cooking too dry - continue cooking until onions are translucent and chicken is lightly browned.
Add red pepper and carrots, followed by remaining chicken stock and canned tomatoes with their juice.
Stir well and finally add potatoes.
Season with salt and pepper.
Bring to a boil and then simmer for about one hour, stirring occasionally.
Remove lid and simmer to ensure the sauce thickens.
Add the frozen peas and simmer for an additional fifteen minutes.

Curried Chicken Recipe

INGREDIENTS:

400-500 grams boneless, skinless chicken breasts, cut into chunks, or skinless chicken legs and thighs
1/4 cup olive oil or ghee (60ml)
2 onions
4 cloves garlic
1" (2.5 cm) piece peeled fresh ginger root
2" (5 cm) cinnamon stick
2 dried red chilies
1 tsp turmeric powder (5ml)
5-10 cardamom pods - seeds only, discard shells
5 whole cloves
14 ounce (400ml) can tomato sauce
1/2 cup water (125ml)
1/2 cup (125ml) plain yogurt
1 tbsp lemon juice (15ml)
chopped fresh coriander leaves (cilantro)

METHOD:
Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
Add lemon juice, and garnish your curried chicken with fresh coriander leaves.

King - Chicken Biryani!

INGREDIENTS:

6 medium-sized onions, chopped
4 cloves garlic
1 tsp salt (5ml)
1 tsp (5ml) white poppy seeds
2" (5 cm) chunk ginger root
10 whole cloves
20 black peppercorns
1 tbsp (15ml) cardamom seeds, pods discarded
1/2 tsp (3ml) ground cinnamon
1 tsp (5ml) ground coriander
1 tsp (5ml) ground cumin
4 black cardamoms
1 tsp turmeric (5ml)
1/2 tsp mace (3ml)
1/2 cup plain yogurt (125ml)
3 tbsp lemon juice (45ml)
1/4 cup olive oil or ghee (65ml)
800-900 grams chicken thighs, skinned and cut up
2 bay leaves
2 tbsp (30ml) milk
2 cups (480 gm) long grain rice (uncooked)

METHOD:
Chop three onions coarsely in the blender, add all the spices in the list above, except bay leaves and black cardomoms, together with lemon juice and yogurt.
Process until finely chopped.
Sauté remaining onions in oil with bay leaves and black cardamoms until onions are golden-brown.
Stir 2/3 of these onions into the blender mixture and pour over the chicken pieces.
Marinate chicken and spice mixture for at least 2 hours, mixing occasionally.
Pour mixture into large pan and bring to the boil and then simmer.
Cover rice with boiling water and then simmer for 10 minutes.
Add milk to moisten.
Drain (if necessary) and spoon over the chicken mixture in an ovenproof casserole.
Top with reserved onions, black cardamoms and bay leaves.
Ensure that the lid is tightly sealed: you can do this by covering the casserole with aluminum foil, then putting on the lid and clinching in the excess foil.
Bake in 350°F or 180°C oven for 45 minutes.
Raisins or other dried fruit may be added to this recipe if desired.

Masala Chicken Biryani

Ingredients:
Chicken – ½ kg
Rice – ½ kg
Green chillies – 6
Onion – 2 medium
Ghee – 125g
Ginger garlic paste – 4 tbsp
Yogurt – 375g
Turmeric powder – 2 tbsp
Red chilli powder – 1 tbsp
Garam masala powder – 1 tbsp
Cumin powder – 1 tbsp
Coriander powder – 1tbsp
Whole masala – 10 green cardamoms, 4 cinnamon sticks, 5 big cardamoms,
bay leaves, 1 tsp cumin seeds, 20 whole black peppers and 6 star
anis.
Method:
Take a pan and put ghee or oil and heat it up. Then put thinly sliced onion and fry until it turns pink and soft, then add whole masala and fry until it is golden brown, then put ginger garlic paste and fry for 2 minutes. Now add chicken and fry a little, then put all dry spices, coriander powder, red chilli powder, cumin powder, turmeric powder, garam masala powder and salt, and fry well, then add chopped green chillies and yogurt and cook well.
Boil rice in another pan and drain water. When chicken is well cooked and the water dries a little bit, spread boiled rice, and on top spread 1 tbsp of ghee and put on dum for 20 minutes, first on heat then reduce heat after a while. Serve with salad and raita.

Chicken Tikka Biryani

Ingredients:

Chicken – 1 kilo
White Vinegar – 4 tbsp
Tandoori Color – ¼ tsp
Yogurt – 2 tbsp
Red Chilli Powder – 1tbsp
Black Pepper Powder – 1 tsp
Salt – to taste
Garam Masala Powder – 1 tsp
Ginger-Garlic Paste – 1 tbsp

Method:
- Marinate the chicken with all the given ingredients, and leave for 4-6 hours. Then put 2 tbsp of oil in a pan and cook chicken until done, then put a burning charcoal on the chicken and pour some oil over the charcoal and cover it until the smoke stops.
You can BBQ it or bake it in the oven.

Spices for boiled rice:

Rice – ½ kg
Clove – 6
Bay leaf – 1
Whole Black Pepper – 8
White Cumin Seeds – 1tsp
Green Cardamom – 5
Big Cardamom – 2
Cinnamon Stick – 4

- Put all these spices in water and boil rice in that water.

For Gravy:

Onion – 1
Turmeric Powder – ½ tsp
Oil – ½ cup
Red Chilli Powder – 2 ½ tsp
Coriander Powder – 1 ½ tsp
Garam Masala Powder – 1 tbsp
Ginger-Garlic Paste – 1 tsp
Salt – to taste
Tomato – 4
Mint, Fresh Coriander, Green Chillies and Orange Colour – as required

Method:

- Pour oil in a pan and fry sliced onion until golden brown, then add ginger-garlic paste and add all the spices and chopped tomato, cook till the tomato is done. When all the spices are cooked add the chicken and mix well. Now take another pan and apply 1 tbsp of oil on the base and put half of the rice then put the chicken mixture and spread “mint, fresh coriander, and green chillies”. Then put the remaining rice (take 1 tbsp of milk, add 1 pinch of food colour) and spread this mixture on top of the rice. Then put on dum for 15-20 minutes.

Iraqi Biryani

Ingredients
250 g minced lamb
2 tablespoons fresh parsley, finely chopped
2 tablespoons onions, finely chopped
1 cup vegetable oil or 220 g, for deep frying
1 medium potato or 150 g, cut into medium cubes
1 medium carrot or 150 g, cut into medium cubes
1 medium onion or 125 g, sliced
½ cup frozen green peas or 80 g, thawed
1 whole chicken or 800 g, cooked, without bones and shredded
2 tablespoons raisins
¼ teaspoon ground black pepper
Pinch of saffron filaments
½ cup almonds or 75 g, peeled and toasted
2 tablespoons ghee
¾ cup vermicelli or 75 g
2 cups rice or 400 g, washed
2 cubes MAGGI® Chicken Bouillon
1½ teaspoons arabic mixed spicess
4 cups water or 1000 ml

Preparation

In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.
Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.
In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).
In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.
Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.

Malabar Biryani

Ingredients:
To marinate
Chicken – ½ kg
Yogurt – 1/2 cup
Coriander leaves – 25gms, ground
Mint leaves – 25gms, ground
Curry leaves – 10 gm
Cumin seed powder – 1/2 tsp
Coriander seed powder – 1 tsp
fennel seeds – 1/2 tsp
Green chillies – 25gms, chopped
Garlic paste – 2 tsp
Ginger – 2 tsp, chopped
Turmeric powder – 1/2 tsp
Lime juice – 4 tbsp
Salt as per taste

Make a mixture of yogurt, ground coriander leaves, ground mint leaves, curry leaves, cumin seed powder, coriander seed powder, fennel powder, green chillies, garlic, ginger, turmeric powder, salt and lime juice. Marinate the chicken pieces in this mixture and keep it aside for half an hour.
To prepare chicken:
Ghee – 2 tbsp
Cinnamon – 5 to 6 pieces
Bay leaf – 1
Cloves – 4 to 5
Cardamom seeds – 4 to 5
Nutmeg – 1 tsp
Onions – 2 thinly chopped
Tomato – 2, medium sized and cut into 4 pieces

Put ghee in a pan and heat it. Add to it, cinnamon, bay leaf, cardamom seeds, nutmeg and cloves. Next, add onions and sauté till they turn brown. Then add the tomatoes and sauté them too. Now add the marinated chicken. Cover the pan and cook over a medium flame for at least 5 minutes. Remove the lid and cook it for 10 min more over a low flame. Allow the gravy to thicken.

To prepare the rice:
Ghee – 1 tbsp
Cinnamon – 5 pieces
Bay leaf – 1
Cardamom – 4
Cloves – 4 to 5
Onion – 1, chopped
Rice – 250gms
Boiling water – 1/2 litre
Salt – 1 tsp
Put ghee in a pan and heat it. Add to this cinnamon, bay leaf, cardamom seeds and cloves. Next, add onions and sauté till they turn translucent.
Add the washed and drained rice to the above mixture along with the salt and cook till it turns translucent. Add water to the rice and let it boil. Once the water starts boiling, lower the flame and cover the vessel with a lid. Cook the rice for the next 15 minutes, over a low flame.

For garnishing and Serving:
Boiled eggs – 2
Cashews and raisins – roasted in ghee
Onion – 1
Pineapple essence – 1 tsp (mix in 1 tbsp of water)
Food colour – few drops
Ghee – 1tbsp

Take a pan, put onion and cashew and fry until it turns golden brown, then add raisins and fry a bit. Now take a pan, grease and put chicken masala layer, then rice, then food colour and pineapple mixture, then again chicken, then remaining rice, then on the top sprinkle fried onion, cashew and raisins. Then put on dum for 30 minutes and serve with boil eggs.

Bombay Biryani

Ingredients:
Lamb or chicken – 1kg
Potato – 4 big size (steamed and peeled)
Tomatoes – 6 (cut in 4 slices)
Rice – 1 kg (soaked for 15 min)
Onion – 4 (thinly sliced)
Lemon – 4
Dry prunes or plums – 1 cup (soaked in hot water)
Salt – to taste
Yogurt – 1 cup
Ginger garlic paste – 1 ½ tbsp
Green chillies – 6
Mint – 1 bunches (1 bunches chopped)
Green cardamoms – 6
Cloves – 4
Whole black peppers – 6
Black cumin seeds – 1 tsp
Red chilli powder – 1 tbsp
Coriander powder – 2 tbsp
Hot milk – 1 cup
Orange food colour – ¼ tsp
Oil or ghee – 1 cup

Method:
First wash meat or chicken pieces and marinade with yogurt, ginger garlic paste, red chilli powder, coriander, 2 lemon, mint, green chillies, prunes or plums, and salt. Leave for half an hour. Take a pan, put oil or ghee and fry onion until golden brown, then take half of onion and spread on news paper, and half leave in the pan and add marinated meat in this pan and cook on low heat. When meat done and water dry, fry well. Take
an other pan and deep fry potato slices and tomato pieces as well. Now spread fried potato and tomato pieces on cooked meat or chicken. Boil rice with mint, green chillies, green cardamoms, black peppers, salt and cloves. Now take a pan, apply oil and spread rice layer, then meat layer, then remaining rice, then fried onion, then food colour( dissolve in hot milk), then lemon juice and put on very low heat on dum for 10 minutes. Serve hot with salad and raita.

Pasta Salad Recipe

Pasta Salad Ingredients:

For Salad:

2 cups cooked rotini pasta, drained
1/2 cup red bell pepper,finely chopped
1/2 cup green bell pepper, finely chopped
1 cup cubed provolone cheese
1 carrot, cut into julienne strips
1/4 cup minced red onion
1 (2 1/4 oz.) can sliced pitted black olives
1/4 pound salami, chopped
For Dressing:

1/3 cup extra virgin olive oil
2 tbsp vinegar
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp sugar
1/2 tsp dry mustard
4 tbsp fresh basil
How to make Pasta Salad:

Combine pasta, red pepper, green pepper, cheese, carrot, onion, olives and salami in a large bowl.
Thoroughly mix the olive oil, vinegar, salt, pepper, sugar, mustard and basil in a small bowl.
Pour dressing mixture over pasta.
Toss to coat.
Cover and refrigerate at least 3 hours before serving.
Pasta Salad is ready to serve.
Enjoy!