Snacks

Tandoori Sandwich

Chicken tandoori sandwich is specially for the kids lunch box item for the age group of 11 to 15 thats why I  severed it in tiffin or lunch box.In this age group most kids want to money from their prents to buying items of the Tuk Shop and most of the time these itemes are not hyganic try this lunch box meal for the grade 6 to 10 they will be love it .You can also enjoy it as evening time sandwich or your lunch meal.

Ingredients

chicken breast 1
chicken leg piece 2
garlic paste fresh 1 and 1/2 ts
tandoori masala 1tbs
hung curd 3 tbs
lemon juice 1 lemon
egg 1
cornflour as you required
bunko bread crumbs as you required
cabbage 1 bareek cut
olive oil tbs
black pepper ts spoon
salt as like you

 Method

1>take chicken breast piece and cleg piece and take out meat from it 

2>Grind the chicken meat 2 or 3 times with fresh garlic paste or garlic cloves

3>Add tandoori masala + hung curd + lemon juice and mix well with the help of fork

4>Marinated for 30 to 45 mins

5>After marination you can made a kebab of round shape and put into the fridge for setting

Coating

1>take 3 deep plates for cornflour + beaten egg + bunko bread crumbs.

2>coat each patty 1 by 1 in cornflour than in dip in beaten egg and in last coat with bread crumbs

Frying

Frying patties in pan with shallow frying and on a medium flame.

Salad

1>take a cabbage and chopped into the thin slices

2>take a table spoon of olive oil into the pan and add chopped cabbage into the pan

3>lightly frying the cabbage of 30 second and off the flame

4>add salt and pepper according to your taste

Assembling

1>take the bread slice add spread the your favorite sauce perri peri sauce/tandoori sauce or any according to your taste

2>Now add cabbage salad on the bread slice.

3>Spread the second slice with butter or mayonnaise what do you want and put into last slice.

4>Now keep the Tandoori kebab on the slice and now take 3rd bread slice spread the butter/mayo on the kebab 

5>and repeat step 1 and the yummiest sandwich is ready to eat.

6>Serve with fries and your favorite sauces .

7>Enjoy !!!!!!!!

 

 

 

Lunch Box

On this Page i wrote the exciting recipes for kids,teengers , and employees which is really headache for the household women....

Chinioti Pulau

Ingredients

Chicken 1 and 1/2 kg
Rice 1 kg
Oil 250 cup
Onion 2 cups sliced
Ginger garlic paste 2 tbsp
Salt 1 tbsp
Chili powder 1 tbsp
Green chilies 15
Tomatoes 3
Black cardamom 2
Black pepper 1 tsp
Cinnamon 2 sticks
Cloves 1 tsp
White cumin seeds 1 tsp
Aalo Bukhara 15
bay leaves 2

Method

in a pan add 4 cups water with meat, whole green chilies, ginger garlic paste, chili powder, salt, whole spices and soaked aalo Bukhara and cook cover for 30 min then add coarsely chopped tomatoes and cook till meat nearly tender, in another pan heat oil, fry sliced onion when brown add ¼ cup water, now add the tender meat to it, fry well add the left over stock with 3 cups water and boil then add soaked rice, cook for 10 min when water dries put on dumm.

Chinioti Pulau

Ingredients

Chicken 1 and 1/2 kg
Rice 1 kg
Oil 250 cup
Onion 2 cups sliced
Ginger garlic paste 2 tbsp
Salt 1 tbsp
Chili powder 1 tbsp
Green chilies 15
Tomatoes 3
Black cardamom 2
Black pepper 1 tsp
Cinnamon 2 sticks
Cloves 1 tsp
White cumin seeds 1 tsp
Aalo Bukhara 15
bay leaves 2

Method

in a pan add 4 cups water with meat, whole green chilies, ginger garlic paste, chili powder, salt, whole spices and soaked aalo Bukhara and cook cover for 30 min then add coarsely chopped tomatoes and cook till meat nearly tender, in another pan heat oil, fry sliced onion when brown add ¼ cup water, now add the tender meat to it, fry well add the left over stock with 3 cups water and boil then add soaked rice, cook for 10 min when water dries put on dumm.

RasMalai

Recipe

Ingredients

Milk 2 liter

Sugar 1 ½ cup

Green cardamom 6 – 8

Dry milk powder 2 cup

Baking powder 2 tsp

Plain flour 1 tsp

Clarified butter 2 tbsp

Egg 2

Pistachio as required

Cooking Directions

Boil milk with green cardamom and sugar till slightly thick.

In a bowl mix together dry milk powder, baking powder, and plain flour. Then add clarified butter and rub with hands.

Add eggs and knead the dough. The dough should be smooth, neither hard nor soft. If dough is dry then add 1 tbsp milk.

Make small balls out of the dough and put them into boiling milk. Cover and cook. When milk reaches to boiling point uncover and low down the heat. Repeat this action. Third time when it comes to boiling point, without uncovering low down the heat and simmer for 2-3 minutes.

After that dish out, garnish with pistachio and serve cool.

Urfa Kebab

Ingredients

Kebab

1 kilogram ground meat lamb, medium fat, arm

1 tomato

1 capia pepper

5-6 stalks parsley

1 onion

1 table spoon olive oil

1 dessert spoon salt

1 tea spoon black pepper

1 tea spoon red pepper flakes

18-20 flat short wooden stiks

Garnish

1 onion

1 tea spoon sumac or red pepper flakes

5-6 stalks parsley

8-10 flat bread sliced

100 gram butter

1 pinch salt

1-2 tomato

1-2 kheera

Servings

8 servings

Instructions

Kebab

Wash and take out the seeds of the tomato and the capia pepper.

Use a food processor to cut to small pieces the onion, tomato and the capia pepper.

Then place a wire colander over a pot and pour this tomato/pepper/onion mixture into it. Press the mixture down with the back of a wooden spoon or your palm to take out the excess water of this mixture out.

Then in a mixing bowl add the meat, all the spices and this tomato/pepper/onion mixture and start kneading. You need to knead about 30 minutes. The longer the better. If you want you can also use the food processor to mix and make your life easier and save time.

Rest the kebab dough in the fridge for half an hour.

Then get a bowl of clean water handy and start shaping. Take a handfull of the mixture in your hand. Turn it into a small orange sized ball. Wet the wooden stick and stick it into this ball. Turn the meat around to go downwards the stick to get a kebab shape. You might need to wet your hand while doing this, as the meat might stick in your hand too much or you might need to use the water to mend any cracks.

When you are finished with the kebab shaping cook in a preheated oven at 220 degrees using the grilling function. Turn when one side is done.

The kebabs will be cooked pretty quickly - in around 20 minutes you will be ready to serve.

Garnish

Cut the onion into half and then cut thin slices. Do not chop.

Add to the onions a pinch of salt, red pepper flakes and/or sumac together with well chopped parsley stalks. Knead the onions with your hand to make sure all the spices are well combined. Serve next to the kebab.

Melt the butter.

Heat up the the bread and place on serving plates. Pour the butter on top of each bread and roll it place 1-2 sticks of kebab on each plate. You can keep the meat on the sticks, or slide them out before serving - as you choose. Add some onion mixture on each plate.