Chicken bake sandwich

Ingrediants:

For sandwich dough: 

White flour 300 gm
Yeast 1 ½ tbsp
Sugar 1 tsp
Eggs 2
Baking powder 2 tsp
Butter ½ cup
Sesame seed 2 tbsp
Salt 1 pinch

For filling:

Boiled chicken 250 gm
Chopped garlic 5 to 6 cloves
Onion 1
Capsicum 1
Carrot 1
Crushed black pepper ½ tsp
White pepper powder ½ tsp
Chinese salt 1/3 tsp
Oil 1 to 2 tbsp
Salt to taste

For sandwich dough:

In lukewarm water add 1½ tbsp yeast with 1 tsp sugar to mix and leave it for 15 minutes. In 300 gm white flour add 1 pinch salt, 1 egg, 2 tsp baking powder, ½ cup butter and yeast to knead and leave it for 2 hours on warm place.

 For filling: 

in a pan heat 1 to 2 tbsp oil with 5 to 6 garlic cloves to fry. Then add 1 onion, 1 capsicum and 1 carrot to stir fry. Then put ½ tsp crushed black pepper, ½ tsp white pepper, salt to taste and Chinese salt to mix and cook till batter dry. Now roll the dough and cut in round with the help of cutter. Place the filling in the center and brush egg on the edge and fold it. Brush egg on top and sprinkle sesame seed on top and bake it in oven for 200 c for 8 to 10 minutes and serve hot.

Fenugreek bbq chicken levers

Ingrediants:

Dice chicken liver ½ kg
Garlic paste 1 tbsp
Ginger paste 1 tbsp
 Salt to taste
Onion paste 1 tsp
Yogurt 2 tbsp
Red chili powder ½ tsp
All spice powder ½ tsp
Cumin powder ½ tsp
Chopped green coriander ½ bunch
Turmeric powder ½ tsp
Carom seed ½ tsp
Fenugreek 1 tsp
Oil 1 tbsp

For garnish:

lemon 3 to 4
Cucumber 2 to 3
Salad leaves 3 to 4

Method:

In a mixing bowl add 1 tbsp ginger paste, 1 tbsp garlic paste and 1 tsp onion paste to mix in liver and leave t for 1 hour. Now in another bowl add 2 tbsp yogurt, ½ tsp red chili powder, ½ tsp all spice powder, ½ tsp cumin powder, ½ bunch green coriander, ½ tsp turmeric powder, ½ tsp carom seed, 1 tsp fenugreek seed and 1 tsp salt to mix and marinate livers to quote and for 2 hours. Then place it in the bbq sticks and cook it on charcoal or bake it in oven or fry them. Then place it in a serving dish and garnish it with 3 to 4 lemons, 2 to 3 cucumber and 3 to 4 salad leaves for garnish.

Hot chili spicy sauce

Ingrediants:

Kashmiri chili paste ½ cup
Garlic 5 to 6 cloves
Crushed black pepper ½ tsp
Onion 1
Tamarind paste ½ cup
Oil 1 to 2 tbsp
Salt to taste

Method:

In a pan add 1 to 2 tbsp oil to heat and add 5 to 6 cloves with 1 onion to fry. Then add ½ cup kashmiri chili paste to suate. Then pour it in a blender and make paste then pour it again in pan and cook for 1 to 2 minutes and serve chillied.

Kashmiri meetha naan

Ingrediants:

White flour 2 cup
Yeats 1 to 1 ½ tsp
Egg 1
Sugar 1 tsp
Butter 1 cup
Salt to taste
For filling:
Dry fruits ½ cup
Sugar 2 to 3 tbsp
Honey 2 tbsp

Method:

For filling: in a bowl add ½ cup dry fruits, 2 to 3 tbsp sugar and 2 tbsp of honey to mix. Then in luke warm water add 1 ½ tsp yeast with 1 tsp sugar to mix and leave to rise. Then add in other bowl with 2 cup white flour, salt to taste and 1 cup butter (leaving 2 to 3 tbsp butter aside) and milk or water to knead. Leave it for 2 to 3 hours covered. Then make balls from dough and roll it. Now place the dry fruit mixture in the center and fold it and brush eggs on the edges and bake it in oven on 200 c for 5 minutes. When color starts to come brush butter on top and again bake for 1 to 2 minutes and serve hot.

Sheesh kabab

Ingrediants:

Boneless mutton cubes ½ kg
Garlic paste 1 tsp
Vinegar 2 tbsp
Carom 2 tsp
Crushed black pepper ½ tsp
Diced onion 2
Diced capsicum 2
Diced tomato 2
Olive oil 3 to 4 tbsp
Salt to taste
Bbq sticks as required

Method:

In a mixing bowl add salt to taste, 1 tsp garlic paste, 3 to 4 olive oil, 2 tbsp vinegar, ½ tsp crushed black pepper, 2 tsp carom seed, boneless beef cubes, 2 diced onion, 2 diced capsicum and 2 diced tomato to mix and marinate it for 2 to 3 hours. Now place them in bbq sticks, first place meat then vegetables then meat and again vegetables. Now cook it on charcoal bake it in oven or fry them. Give them smoke in the end and serve.

Palak paneer pakora

Ingrediants:

Spinach 1 bunch
Sliced onion 1
Gram flour ½ cup
Rice flour ½ cup
Garlic 4 to 5 cloves
Cottage cheese 150 gm
Red chili powder 1 tsp
Cumin powder 1 tsp
Turmeric powder ½ tsp
Carom seed ½ tsp
Whole coriander 1 tsp
Mustard seed 1 tsp
Oil for fry
Salt to taste

Method:

In a bowl add 1 sliced onion, ½ cup gram flour, ½ cup rice, 4 to 5 garlic cloves, 150 gm cottage cheese, 1 tsp red chili powder, 1 tsp cumin powder, ½ tsp turmeric powder, ½ tsp crushed carom seed, 1 tsp whole coriander, 1 tsp mustard seed and salt to taste to mix and make smooth batter. In the end add 1 bunch spinach and 150 gm cottage cheese to mix and fry in hot oil and serve.

Teriyaki BBQ chicken

Ingrediants:

For chicken:

Chicken boneless ½ kg
Green onion 2 to3
Oil 1 to 2 tbsp
Salad leaves for garnish
For Teriyaki sauce:
Japanese soya sauce ½ cup
Orange juice ½ cup
White vinegar 2 tbsp
Lemon juice 2 tbsp
Oyster sauce 4 tbsp
Brown sugar 2 tbsp
White pepper powder ½ tsp
Salt to taste

Method:

For teriyaki sauce: in a pan add ½ cup Japanese soya sauce, 2 tbsp white vinegar, ½ cup orange juice, 4 tbsp oyster sauce, 1 tbsp lemon juice, ½ tsp white pepper powder, 2 tbsp brown sugar and salt to taste to cook till it turn thick.
For teriyaki chicken:
Cut ½ kg chicken in cubes and marinate them in sauce and place them on bbq sticks with 2 to 3 green onion and bake it in oven or cook on charcoal. Between cooking brush sauce on chicken one time. When chicken almost done brush oil. Dish it out and garnish with salad leaves to serve.