Wednesday, November 19, 2014

Microwave Besan ke Laddo

**** Competition Time ****

Assalamualaikum Warahmatullahi Wabarakatuhu!! 

Welcome to ZaiqedaarPakwaan... 

As we have seen there are Masha'Allaah very talented members here in Zaiqedaar. And many of them are interested in taking part in another Competiton @ Zaiqedaar!!

Its just Another Super Quick, Easy and Mind Blowing Recipe..**Microwave Besan Laddo**

You Zaiqedaars just have to try and send us Best Pictures which will be posted Insha'Allaaah!!

The picture with more 'LIKES' will be given the title of "Best of Best Zaiqedaar"

1) Try out this Micrwave Besan Laddo recipe as soon as posibble.
2) Take a single pic with beautiful presentation.
3) If you are taking more than one pic then please make collage.
4) Send the picture in INBOX of our page Zaiqedaar.
5) Please don't post your pic on WALL of Zaiqedaar.
6) Send us the pictures till Saturday ie 22-11-2014(last day of submission)
7) We will post all the participants pics on Sunday ie 23-11-2014
8) After we post please TAG your pic with your family n friends.
9) Results will be announced on Friday 28-11-2014 In'sha'Allaah with more LIKES!!
10) If any doubts please ask here in this post itself.

As we already know that " EVERYBODY CAN COOK "
Tie your Apron and show the Best of YOU!! 
We'll be waiting for your response In'sha'Allaah!! 

1) Besan 2cups
(If the besan is "grainy" then let it be, If the besan is "fine" then you need to add sooji)
2) Sooji 1tbsp
3) Castor/powdered sugar 2/3cup
4) Cardamom powder 1/4tsp
5) Desi ghee 1/2cup (melt & measure)
6) Saffron a pinch (optional)

1) Melt ghee adding saffron and keep aside for 10-15mins.
2) Take a Microwavable bowl, add ghee to it.
3) Microwave for 30 seconds.
4) Add the Besan and Sooji to the ghee. Mix well.
5) Now microwave for 2 minutes, remove and mix well.
6) Again microwave for 4 mins, 1minute at a time, mixing the mixture properly in between every minute.
7) By now the besan would be nicely , evenly browned and fragrant.
8) This may differ from microwave to microwave. That's why it's important , to check after every minute. You may need a minute less or 30 seconds more, depending on the efficacy of your unit.
9) Don't let the mixture burn. At the end you will have a very powdery mixture, because we have used less ghee.
10) Now let it cool completely.
11) Next add the ground sugar and cardamom.
12) Now make laddoos . You will just have to work on a handful of mixture at a time. Binding the laddoo by repeatedly pressing in the palm of your hand.
13) You should get a dozen depending on size.
14) Garnish with pistachios or raisins.

Monday, November 17, 2014

Methi Lauki/Kaddu

 Assalamualaikum Warahmatullaah Wabarakatuhu!! 

Let's go for Veggies today... 
Sharing very delicious, yummy and healthy recipe "Methi Lauki/Kaddu"
We had this yesterday with Phulka and spicy Laban Alhumdulillaah!!  

Ingredients :
1) Lauki/kaddu 2cups chopped 
2) Chana dal 1/2cup 
3) Curd 1cup 
4) Ginger-garlic paste 1tbsp
5) Green chillies 8-10
6) Turmeric powder 1/2tsp
7) Oil 3tsp 
8) Cloves 4
9) Cumin seeds 1/2 tsp
10) A piece of cinnamon 
11) Salt to taste
12) Milk 1/4 cup
13) Roasted besan 1tbsp
14) Kasoori methi 1tsp
15) Capsicum handful chopped (optinal) 

1) Wash and soak Chana dal for 1hour in water, boil till its get tender and keep aside. 
2) Heat up oil in a wok and put whole garam masala, when it splutters add Lauki, salt, turmeric pdr, ginger garlic paste, green chillies, beaten curd and let it cook on medium heat.
3) When the Lauki starts getting dry, add chana dal, milk, roasted besan and sprinkle kasoori methi. 
4) Cook for another 8-10 mins on low flame. Serve hot with Roti or phulka!!!  

Recipe Idea got from "Alka Bhavna's Methi Chicken"

Friday, November 14, 2014

Hara Masala Gosht

1) mutton 250gms
2) Onion 2medium sized sliced
3) One medium size bunch Mint leaves
4) One medium size bunch Kotmir
5) Ginger paste 1tsp
6) Garlic paste 1tsp
7) Haldi pdr 1/2 tsp
8) Garam Masala pdr 1tsp full
9) Oil 3-4tblsp
10) Salt to taste
11) Green chillies 5-6
12) Black pepper 1/3 tsp
13) Curd 4tblsp
14) lemon for garnishing 

In a pressure cooker add Oil, sliced onion, mutton, salt, haldi, ginger garlic paste and cook on high flame for 2mins!
Blend coriander, mint and green chillies with very little salt!
Add this green mixture in mutton and give a stir fry for 1min...add 1/2 cup water and pressure cook it till the mutton gets tender!(max 4-5 whistle of cooker)
Bhunofy(stir cook  ) the mutton till u see the fine gravy!
Add curd next and keep stirring or else u will see tiny lumps of curd!
Simmer down the flame, Add Garam masala pdr and black pepper and1tsp of lemon!
Let it cook for 4-5mins on low flame!
serve hot with Paratha!!

Hyderabadi Qubooli

Hyderabadi Qubooli is a popular vegetarian dish in Hyderabad, which was originated from the Nawabi style of cooking biryanis mainly to cater to their vegetarian friends. It is a biryani made of chana dal flavoured in a yogurt and onion curry, layered with basmati rice, cooked in the aroma of cardamom, cinnamon and caraway seeds. This dish is basically cooked on dum style of cooking which keeps the aroma and flavor of the dish intact. It’s truly a scrumptious, rich, magnificent and heavenly Hyderabadi meal for vegetarians. Qubooli biryani looks simple but ones you endeavour the taste then you would realise the royalty and elegance of the dish. If you are an ardent biryani eater, then you’ll surely love the Hyderabadi Qubooli.

Ingredients :
1) Rice 4cups
2) Chane ki Daal 1cup

3) Onion fried 1/2cup
4) Dahi(curd) 200gms
5) Garam Masala pdr 1/2 tsp
6) Red chilli pdr 1tblsp
7) Haldi pdr 1tsp
8) Salt to taste
9) Coriander leaves
10) Mint leaves
11) Green chillies 3-4
12) Elaichi(cardamom) 4
13) Long(cloves) 4
14) Cinnamon 1stick
15) Shahzeera( white zeera) 1/2tsp
16) ginger and garlic paste 1tblsp
17) 2pinch of Saffron
18) lemon juice 1tblsp
19) Oil 4tblsp
10) One medium tomato(optional)

Boil the Chana daal with two cups of water till it get tender (don't over cook it)
In a pan add Oil, Chana Daal, red chilli, haldi pdr, salt, curd, garam masala pdr, mint and coriander leaves, crushed fried Onions and tomato and let it cook for 5-6mins!!
Wash and soak rice in water for about 20-30 mins. Soak a few saffron strands in some water and set aside. Bring a big pot of water to boil, add salt, 4 cardamom pods, 1 cinnamon sticks and 2-3 cloves plus about 2 tbsp. of oil.
Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done, remove and strain out all the water.
Put half the rice back into the pan, drizzle about 2-3 tbsp. of oil and the saffron water. Now layer Chana daal mixture on rice and add remaining rice on top!
Sprinkle lemon juice, fries onions, few chopped mint leaves and very little saffron color water!
Cover the pan with foil and lid!
Cook it on low steam for about 15-20 mins!!
Serve Hot!!

Thursday, November 13, 2014

Bhuna Gosht Feedback

Asalaamualaikum warahmatullahi wabarakatuhu team Zaiqedaar.. Made Bhuna Gosht today.. :) with some extra variations like gave a tint of lemon and flavour of saffron to it.. :P Ma sha Allah this bad boy came out yum..!! ^_^ :D Jazak'Allahu khair FB for the dish. May Allah azzawajal shower all his bounties on you all.. Ameen!! Love you Fillah!! 


Tuesday, November 11, 2014

Eggless Tiramisu Cake

Tiramisu meaning  "pick me up" or "lift me up" is a popular coffee-flavoured Italian dessert. It is made of Ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar,and mascarpone cheese, flavoured with cocoa. There are various recipes of Tiramisu but this is an Easy and Eggless recipe.

Ingredients :
1) Mascarpone Cheese can 250 gms
2) Whipping cream 1cup 240 ml
3) Icing/powdered sugar  1/2 cup
4) Vanilla essence 1tsp
5) Hot water 1-1/2 cup
6) Lady fingers 1packet
7) Coffee powder 3tsp full
8) Unsweetened cocoa pdr for dusting
9) Sugar 1tbsp (optional)
10) Cocoa powder 1tsp
11) Grated chocolate for garnish

Method :
1) Mix 3tsp of coffee powder, 1tsp of cocoa powder and 1tbsp of sugar in 1-1/2cup of hot water. Pour into a deep wide plate. Let cool down.
2) Whip cream with an electric beater till light and fluffy.
3) Add vanilla essence, icing sugar and mascarpone cheese and mix till well mixed.
4) Hold the biscuit, sugar side up, dip quickly in coffee mix only till middle centre of biscuit. Arrange layer in a desired dish.
5) Spoon half of the cream mix over the biscuits, proceed again with dipping and arranging another layer of biscuits. Spoon the other half of cream. Smooth the top with spatula.
6) Cover plate with plastic wrap, and keep in fridge for 6hrs or overnight.
7) Before serving, dust some cocoa with a siever and grated chocolate to cover the top.

Notes :
The quantity of biscuits you'll be consuming depends on the size of the dish you're  using.. and I have used more biscuits to surround the edges,  but i think you won't need more than 36pieces.

I am sending this recipe to Wedding Anniversary Cakes and Sweets | HM Besties Event #02 conducted by Monu Teena and Haffa

"Linking this back to - Haffa's & Monu's Event - Wedding Anniversary Cakes & Sweets"

Monday, November 10, 2014

Hyd Dawat'e Murgh (Dum ka Chicken)

A very Traditional and Authentic recipe of Dum ka Chicken with a new name as in our family it's very fondly known as "Dawat ki Chicken "
A popular Hyderabadi dish which is very Rich, Aromatic and Flavourfull...
No Marriage parties are complete without this dish! I have learned this recipe once from a famous 'Bawarchi' in one of our Dawats.

Try this recipe with ** Hyderabadi Naan ** and believe me you will agree with this famous saying " Peth bhargaya per Dil nahi bhara"  

Hydi Dawat'e Murgh

1) Chicken 1-1/2 kg
2) Fried onions 1/2cup (crushed)
3) Curd 3/4cup
4) Almond paste 2tbsp
5) Cashewnuts paste 2tbsp
6) Pistachio paste 2tbps (u can either use poppy seed or chironji paste also)
8) Ginger paste 1tbsp
9) Garlic paste 1tbsp
10) Turmeric pdr 1/2 tsp
11) Red chilli pdr 2tsp
12) Black pepper pdr 1/2 tsp
13) Tomato paste/ ketchup 2tbsp
14) Soya sauce 1tbsp
15) Green chilli sauce 1tbsp
16) Vinegar 1tbsp
17) Garam masala pdr 1tsp
18) Dhaniya pdr 1tsp
19) Saffron strands 3-4(optional)
20) Coriander leaves chopped 2tbsp
21) Mint leaves chopped 2tbsp
22) Green chillies 4-5
23) Oil 1/2 cup
24) Salt to taste
25) Red color 2pinches
26) cream(optional)

Wash and drain the chicken well.
Marinate chicken with all the ingredients from the above list for atleast 2hours.
Take a very wide heavy bottomed pan or u can marinate chicken in this pan itself.
Mix well and spread the chicken in a single layer. Cover and cook on simmer for 20 minutes. Later, gently give a good stir,cover and cook for another 10 mins till oil separates.

U can also bake it:
Transfer the marinated chicken to a baking dish and seal well with an aluminium foil without allowing the air to go out. Bake in pre-heated oven for about 20-25minutes at 195 degree.
Garnish with chopped coriander-mint leaves, and little cream on top!!

Sunday, November 9, 2014

Chocolate Brownies


  • 1/2 cup flour
  • 1/3 cup cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup walnuts, broken into pieces (optional)


Preheat oven to 350 degrees. Line a 9" square pan with foil and butter the foil. Sift together flour, cocoa, baking powder, and salt. Melt butter in a 10 - 12 cup saucepan over moderate heat. Stir in sugar and vanilla, and add eggs one at a time. Stir in dry ingredients, and stir in nuts. Spread smoothly in prepared pan. Bake 20 - 25 minutes, or until toothpick inserted in the center just barely comes out clean.
Cool in pan 15 minutes. Cover with rack and turn pan over. Remove pan and foil lining. Cover with a cutting board and turn back over again.
Let stand until cool.

Original Recipe :

Palak Gosht

Ingredients :
1) Mutton 200gms
2) Onions 3medium size roughly chopped
3) Spinach/Palak 3medium bunches
4) Green chillies 2-3
5) Ginger- garlic paste 2tsp
6) Turmeric pdr 1/2tsp
7) Red chilli pdr 2tsp
8) salt to taste
9) Oil 2-3 tbsp

Method :
1) In a pressure cooker heat oil and add onions, ginger-garlic paste and fry for a couple of minutes.
2) Add meat, salt, turmeric pdr, chilli pdr.
3) Bhunofy well and add 1/2 cup water and cover and cook for 2-3 whistles or till the mutton gets tender.
4) Let the steam escape and again bhunofry till u see the oil in the corner of cooker.
5) Wash and chop palak and add to mutton handi, stir to combine and simmer till excess water evaporates. Do not over cook palak.
7) Serve hot with Roti or White rice!!

Cheesy n Crispy Cutlets

Hyderabadi Cutlets with Continental twist of Cheese and Bread crumbs!! 

1) Mutton mince/kheema 250 gms
2) Potatoes (Boiled and mashed) 350gms
3) Egg (beaten) 1
4) Onions 1medium roughly chopped
5) Turmeric pdr 1/2tsp
6) Red chilli pdr 1tsp
7) Ginger-garlic paste 2tsp
8) Salt to taste
9) Coriander pdr 1/2tsp
10) Lemon juice 1tbsp +1tbsp
11) Bread crumbs 1/2 cup
12) Cheddar cheese 1/4 cup 
13) Coriander leaves finely chopped 2tbsp + 1tbsp
14) Green chillies finely chopped 2
15) Mint leaves finely chopped 2tbsp
16) Oil for shallow fry

1) Wash and drain mince and place in a pressure cooker. 
2) To it add chopped onion, salt, turmeric pdr, chilli pdr, ginger-garlic paste, coriander pdr and 1tbsp oil.
3) Add 1cup water and cook for 5-6 whistle or till mince get well cooked.
4) Open the lid and bhunofry kheema very well till it gets dry. 
5) Add 2tbsp chopped Coriander leaves,1tbsp chopped mint leaves and 1tbsp lemon juice. Mix well and allow it to get cool.
6) When mince is completely cooled add grated cheese, mix and keep aside.
7) Boil potatoes, peel and mash thoroughly. 
8) Add salt to taste, pepper pdr, coriander leaves, mint leaves, chopped green chillies and lemon juice. 
9) Beat egg with a pinch of salt and pepper pdr and keep it aside. 
10) Now take a small size ball of the mashed potato, flatten it, fill the kheema mixture in it. 
11) Now cover it with another flattened potato ball. Seal it properly. See that the filling do not come out. Make cutlets in the same manner.
12) Heat oil in a pan for shallow fry. Dip the cutlet in the beaten egg and coat it with the bread crumbs. Add some more oil around and shallow fry the cutlets in a medium flame until golden brown on both the sides. 

Tips :1) After boiling potatoes remove them immediately from water, orelse they will get very sticky while mashing. 
2) and if potatoes get very sticky, are not manageable thwn dont panic add some bread crumbs in the mixture and make patties.

Saturday, November 8, 2014


Mutabak or Martabak is a street food which originated in southern Saudi Arabia and Yemen and its name in Arabic (مطبق)means “folded" 
It has many variations, including a sweet and a savory version.
The Mutabak which I made is egg and cheese version, but you can add a variety of fillings.

Ingredients for dough

1) 3 cups all purpose flour /maida
2) ¾ cup water
3) 1/3 cup oil
4) Salt 1-1/4 tsp
5) Egg 1
6) Extra oil

Ingredients for filling 
1) ½ onion, finely diced
2) 1 clove garlic, minced
3) Ground meat 1cup/250gms
4) ½ tomato, finely diced
5) Red chilli pdr 1/2tsp
6) Cumin pdr 1/4 tsp
7) Coriander pdr 1/4 tsp
8) Black pepper 1/4 tsp
9) Spring onions 1 cup finely chopped
10) 4 eggs
11) Salt to taste
12) A couple tablespoons of white cheese – I used 2 triangle cheeses but you could experiment with other cheeses as well – OPTIONAL

Step 1 - Dough

1. Mix all ingredients and knead well, about 10 minutes. Dough should be soft and slightly sticky.
2. Coat your hands in oil in order to handle the dough.
3. Separate the dough into 6 parts and form each part into a smooth ball. Set the balls on a tray and coat generously in oil to prevent from drying out. Cover and let sit for 3 hours. DO NOT SKIP THIS STEP or try to work with the dough without letting it sit. Letting the dough rest will allow you to roll it out.

Step 2 - Filling
1. Saute onions and garlic in oil until brown.
2. Add meat and cook until browned and all pink is gone, breaking up the meat into small pieces, about 10 minutes.
3. Add tomatoes and spices and cook for a few minutes until tomatoes are slightly softened.
4. Remove from heat and let cool.
5. Lightly beat eggs and salt in a large bowl. Add chopped green onions, cheese, and finally meat mixture. Stir until combined.

Step 3 - Assembling the Mutabak
1. Prepare a large clean flat surface for stretching out the dough.
2. Take a dough ball and place it on the prepared surface pressing it into the table. It should be very soft now and not spring back at all. Press down until you have a 5-6 inch circle.
3. Add some oil on top of the dough and roll out very very thin and see through chapati or roti.
5. Take a couple spoonfuls of the meat-egg filling and place it on the centre of the dough. Pat it down flat and make it into a square. Then fold the sides of the dough over the meat, one at a time.
6. Lift the folded mutabak onto a well-oiled frying pan or griddle on medium heat. Cook for about 3-4 minutes, and then flip and cook on the other side until browned and egg is fully cooked.
Serve Immediately!! 

**Hit recipe for Iftaar in Ramadan. Make days ahead and freeze them. Just thaw for 10-15mins before pan frying them**

Murgh Malai Kabab

As Friday/Weekend Special today I have Murgh Malai Kabab which made few days back and my family enjoyed it to the fullest Alhumdulillaah!!  

Murg Malai Kabab are irresistible tender succulent and fragrant pieces of chicken that melts in your mouth as they are marinated in thick yogurt, cream/malai, cheese, herbs & spices which add creaminess to the 

Ingredients :
1) Chicken breast 1/2 kg
2) Curd thick 1tbps
3) Cardamom pdr 1 pinch
4) Cheese 2tbsp (I used mozzarella)
5) Coriander leaves paste 1tbps
6) Corn flour 1tbsp
7) Cream 1tbsp
8) Ginger garlic paste 1tsp
9) Green chillies 2 (crushed)
10) Meat tenderizer or raw papaya paste 1/2 tsp
11) Oil 1tbsp
12) Pepper pdr 1/4tsp
13) Salt to taste
14) Lemon juice 1tsp

Method :
1) Cut chicken breast to bite size pieces and dry them with paper towel and marinate with pepper pdr , tenderizer and ginger garlic paste and keep in fridge for 30 min before adding to other marination
2) Second step is to make marination by making paste of mozzarella cheese, add curd, corn flour, chilli and coriander paste,salt ,oil, cardamom pdr, lemon juice and mix well.
3) Marinate the chicken with the above mixture and put in the fridge for another hour.
4) Put on to skewer and put in the oven on broilmode/grill and cook for 10-15 mins on each side till you see fine color on the kabab

Kuta'hua Gosht

Ingredients :
1) Beef 1/2kg boneless(cut into medium sized cubes) 
2) Onions 2medium roughly chopped
3) Coriander leaves 3/4 cup
4) Mint leaves 1cup
5) Green chillies 7-8
6) Black pepper 1/2tsp
7) Ginger-Garlic paste 1tbsp
8) Tomato 1small (optional) 
9) Garam masala pdr 1tsp
10) Salt to taste
11) Oil 5tbsp

12) Lemon juice 1/2tsp

Method :
1) Wash and drain beef pieces.Crush the pieces with a mallet or blend them in badges for 2 seconds each.
2) Blend onions, coriander leaves, mint leaves, green chillies, with little salt and water in a blender. 
3) Heat oil in pressure cooker,add the above green paste and bhunofry for a min.
4) Add the crushed beef, ginger-garlic paste, garam masala pdr and chopped tomato. Stir fry for 2mins and pressure cook it till the beef tenderises.
5) Bhunofry the beef till completely dry, add in the black pepper pdr, lemon juice and sprinkle some more garam masala pdr and simmer for another 5 mins and serve hot with White rice n Khatta Salan!! 

Chettinad Chicken Pepper

I tried this awesome recipe by Mr.Atul Sikand, Via Rakesh Sharma!
I didn’t have the variety of dry red chillies he recommended so tried normal dry chillies.

Wet Paste Ingredients:

1) Fennel seed 1tsp ( I didn't use)
2) Black Peppercorns 2tsp
3) Cumin Seeds 1tsp
4) Red Dried Chilies - Goondu Milagai 4-5
5) Coriander Seeds 1tsp

Other ingredients :
6) Turmeric Powder 1/2 tsp
7) Peeled & Grated Garlic 1tsp
8) Peeled & Grated Ginger 1/2 tsp
9) Vegetable Oil 1/2 cup
10) Cinnamon 2"
11) Green Cardamons 2-3
12) Medium Onions Chopped(150 Grams) 1-1/2
13) Fresh Tomato Puree (2 Tomatoes)1/2 cup
14) Salt
15) Chicken 600gms

Method : 
1) Dry roast the masalas listed under paste till fragrant and slightly darkened.
2) Cool and grind to a paste with a bit of water , add ginger garlic and haldi to the paste.
3) Heat oil in a Kadhai, add cinnamon and cardamoms and onions. Reduce heat to medium and saute onions till light brown , then add tomato puree and cook another minute.
4) Add masala paste and cook 8-10 minutes till oil separates . The masala will be darkened.
5) Add salt to the paste and chicken. Cook 1-2 minutes to coat ( I cooked it for 5-7 minutes ) , then add 1cup water , increase heat , scrape bottom to de-glaze . Bring to a boil allowing chicken to boil 2-3 minutes, then reduce heat and cook covered 15-20 minutes.
6) Uncover, reduce gravy till it just about coats the chicken pieces. Serve immediately.

Hyderabadi Lagan ka Murgh

Lagan.... wide, heavy-bottomed Indian pot, ensures evenly cooked meat. It is the perfect utensil to cook the famous Hyderabadi Mughlai dish called, “Lagan ka Murgh.” However, if you don’t own a lagan, cook this dish wide, heavy-bottomed pot.

1) Chicken 1kg
2) Milk 1cup
3) Poppy seeds/ Khash-khash 2tbsp 
4) Cashewnuts 5-6 
5) Pistachio 10
6) Coconut pdr 1/3 cup
7) Garam masala 1tsp
8) Red chilli pdr 1tsp
9) Coriander pdr 1/2 tsp
10) Cumin pdr 1/2 tsp
11) Green chillies 10-12
12) Mint leaves 1/2 cup
13) Coriander leaves 1/2 cup
14) Ghee 4tbsp
15) Salt to taste
16) Curd 4tbsp heaped
17) Ginger Garlic paste 1tbsp full

1) In a small pan, over low heat, roast dry coconut, cashew nuts, poppy seeds and pistachios. When the dry coconut turns light brown, remove from heat. Cool completely and soak poppy seeds, cashewnuts and pistachios in milk for 1/2 hour ,then add coconut to it and blend into a fine paste.
2) Heat Lagan and add grinded paste, garam masala, red chill pdr, coriander pdr, cumin pdr, green chillies, mint leaves, coriander leaves and ghee, mix well ,cover and cook for 2mins.
3) Now add the chicken pieces, ginger-garlic paste and salt and Stir fry for 2mins.
4) Now add curd and keep stirring till it gets incorporated well.
5) Cover and cook on low flame. Keep stirring occasionally till chicken gets well cooked. 
6) When you see ghee floating on top then your chicken is ready. Sprinkle some garam masala and simmer for 2more mins.
Serve hot!! 

Fiery Pizza Buns


For Dough:
1) Maida/ all purpose flour 2cups
2) Yeast 1-1/2 tsp
3) Lukewarm Water 2/3 cup
4) Sugar 1tsp
5) Salt to Taste 1/2tsp
6) Garlic Paste/powder 1tsp
7) Oregano/Mixed Herbs 1/2tbsp
8) Olive oil 2tbsp

Method for Dough
1) In a bowl take Lukewarm Water add sugar and Yeast, Stir it well and leave for 5mins.
2) Add salt, oil, garlic paste/powder and oregano in maida, mix well.
3) Now add yeast mixture and with hands knead a soft dough. The dough will be sticky.
4) Now take this mixture on your Kitchen platform and knead with the help of Oil for at least 5 mint. Now, put the Dough in a greased bowl in warm place covered with a cloth for at least 30-40mins, or till the dough doubles.

For Filling 
1) Chicken boneless 1cup (boiled n chopped in very small pieces)
2) Onion 1small finely chopped
3) Capsicum 1small finely chopped
4) Red bell pepper 1small finely chopped
5) Black olives 3-4tbsp finely chopped
6) jalapeños 3-4 tbps finely chopped
7) Schezwan sauce 2tbsp full
8) Tomato ketchup 1tbsp full
9) Oregano/mixes seasoning/ pizza seasoning/pasta seasoning 1tsp
10) Black pepper powder 1/4 tsp
11) Salt to taste
12) Oil 1tbps
13) Mozzarella and Cheddar cheese almost 1/2 cup grated/shredded.

Method for filling:
1) Heat oil in a pan and add boiled chicken. Saute for few seconds and now add onions and cook till translucent.
2) Add capsicum, red bell pepper, and stir fry for 2mins.
3) Once vegetables leave moisture add salt, black pepper, schezwan sauce, tomato ketchup, oregano and stir.
4) Cook the mixture for another 2mints. Ensure there is no excess moisture to the filling..
5) Now wait till the filling comes to room temp. Once the filling comes to room temp, add cheese, olives and jalapeños just before using the filling to make Buns.

Stuffing the buns:

1) After the first proofing of the dough, when u see your dough is doubled punch the dough and knead it for 2 more mints.
2) Divide the dough in equal sized balls. Dust some dry flour on the work surface and roll each ball into approx.. 4 inches diameter with the help of spoon put 2tbsp. of filling and close the edges ( As we do for stuffed parantha).
3) Now with gentle hands place the Buns in a greased Baking Sheet with difference of at least 3 Inches amongst each bun. Once all the buns are ready leave them in a warm place covered with a cloth for at least 20mins for second proofing.
4) Brush the Buns with cream or butter or egg whites before baking for that shiny look and soft upper crust.
5) Garnish the buns with sesame seeds (optional)
6) After 20mins, when you will check your Buns would have been increased further in size. Bake them in a pre-heated oven at 180 degrees for 25-30mins. ( Mine were done in approx.. 27/28 mints. Let them cool before you cut or eat them.
Your Pizza Buns are ready to enjoy..

Tandoori Kheema Pizza with Green Chutney

Ingredients for dough
1) Maida/ all purpose flour 2cups
2) Egg 1
3) Milk powder 1 tbsp
4) Dry yeast 1tbsp full
5) Oil 4 tbsp
6) Salt 1tsp
7) Castor/ powdered sugar 1tsp
Method :
In a bowl, knead flour, oil, instant yeast, milk powder, caster sugar, egg & salt with lukewarm water, make dough, keep it on grease tray, cover it and leave it for 1 hour for double(keep in warm place). The dough should be very very soft to get the perfect pizza base.

Ingredients for Chutney
1) Coriander – 1 small bunch
2) Mint leaves – 1/4 cup
3) Garlic – 1 clove
4) Ginger – 1/4 inch
5) Green chillies – 2 small , seeded
6) Yoghurt - 2 – 3 tbsp
7) Lemon juice – 2 tsp or to taste
8) Salt – To taste

Method for Chutney:
Wash the coriander and mint leaves. Drain well. Blend everything together in a mixer until you get a smooth paste. Adjust the salt and lemon juice. Keep aside. 

Other ingredients :
1) Black olives 4 sliced
2) Jalapeño 4-5 tbsp sliced
3) Oregano leaves 1 tsp
4) Crushed red chillies 1/2 tsp
5) Mozzarella cheese 1 cup
6) Cheddar cheese 31 cup
7) Tomato ketchup as needed

For deep pan pizza crust:
First punch down the dough and then spread 1/2 inch, roll it, spread on pizza pan and leave it for another 20mins to raise. Now spread tomato ketchup, green chutney on top of the pizza base.
Sprinkle little cheddar cheese on top, then layer tandoori kheema with onions and bell peppers, olives n jalapeño.
Then sprinkle oregano, mozzarella cheese & cheddar cheese.
Pour some more green chutney on top with spoon.
Bake for 20 minutes on 200 degrees C or becomes crispy and upper layer becomes light golden.
Enjoy!! :))

Recipe is here for Tandoori Kheema

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