Chicken Shawarma with Mayo Garlic Sauce Quick Recipe

Posted By Faryal Shah

Chicken Shawarma is originated from Arabic Cuisine but very famous in Asian as well as European Countries. Its spicy & juicy chicken filling with veggies and special sauce wrapped in pita bread is the most delicious street food in Pakistan, India, U.A.E, and other Asian & European countries.

It's very easy to cook, within less time and a few ingredients. First, we will make the fillings, then the sauce, and at last prepare shawarma.

I love this quick recipe & I hope you will also like it.

Ingredients for filling:

Pita Bread / Tortilla Bread 

(Both loaves of bread have different tastes)

Chicken Boneless 500 gm

1 Tsp black pepper

1 Tsp white pepper

1 Tsp paprika powder

1 Tsp ginger powder

1 Tsp cumin powder (zeera powder)

1 Tsp salt 

1 cup plain yogurt

1 Tbsp garlic & ginger paste

1 Tbsp lemon juice

1 Tbsp vinegar

2 Tbsp cooking oil

1 Tbsp tomato paste

A handful of fresh chopped parsley/coriander

Spices

For Dressing:

Fresh chopped 1 tomato

Fresh chopped 1 cucumber

Fresh chopped 1 onion

Yogurt spices

Put the yogurt, oil & these spices in a bowl and mix well. Now add the chicken into this mixture again mix them and put them into the refrigerator for marination for at least half an hour.

Ingredients for Mayo Garlic Sauce:

1/2 cup mayonnaise

1/4 cup plain yogurt (softly beaten)

1 Tbsp vinegar (very important)

1 Tsp olive oil/cooking oil

3-4 fresh crushed garlic cloves

half Tsp garlic powder (optional)

1 Tsp salt

1 Tsp fresh chopped parsley/coriander

Put all the ingredients in a bowl & mix well. preserve it in a jar covered with a lid and keep it in the refrigerator. It can be used for 3-4 days. All the spices and ingredients make a unique rich taste & aroma in this recipe.

Marinated chicken

Now put a pan on heat & add the marinated mixture into the pan. There is no need to add any oil to the pan because we have already added oil to the mixture. Cook the chicken on medium flame until the water dries and the chicken becomes tender. The sheen of oil appears around the pan then turn off the flame.

Now take the pita bread/tortilla bread & spread with mayo garlic sauce then add chicken, tomato slices, onions & cucumber slices. Then spread some tomato garlic sauce and more mayo garlic sauce & wrap it slightly.

Chicken Shawarma

Now let's prepare the shawarma. Take a pan and grease with oil slightly. Put the shawarma into the pan on low flame and grill it from both sides. Now remove it from the pan and serve it with french fries & chili garlic sauce/tomato ketchup.

Nargisi Kofta / Large Meatballs Coated with  

 Scotch Eggs Recipe

Posted By Samreen Saleem

This is my favorite recipe for “Mutton Nargisi Koftay”, it’s the most delicious & lovely Pakistani Cuisine but it’s also a traditional recipe in India. Normal Koftay is so tasty but this ‘Nargisi Koftay’ is more yummy & typical than a simple kofta recipe.

In Europe, these koftas are called “Meat Balls”. Meatballs are served with gravy & with pasta with a yummy taste. But Nargisi Meatballs or Koftay are yummier because it coated with boiled eggs which makes it rich & royal deliciously food.

Cuisine: Pakistani / Indian   Serves: 4-6 Persons 
Cooking Time: 1 hour approx

Ingredients for Meatballs / Kofta:

Mutton Mince 1/2 Kg (Beef / Chicken Mince can be used)

1/3 cup roasted lentil powder (Channa Powder)

Crushed Garlic Cloves 10

4 Green Chilies

2-inch Ginger Piece Sliced

1 Small Onion

Coriander Leaves

1 Tsp Salt

1 Tsp Red pepper

1/4 Tsp Turmeric Powder

1/2 Tsp Black Pepper Powder

1 Tsp Cumin Powder

1 Tsp Hot Spices (Garam Masala)

You can add spices in less or more quantity according to your taste.

Mix well and then grind this mixture in a chopper. If you don't have a chopper, get the very fine thinly chopped mincemeat from the meat shop.

Add all remaining ingredients & mix well and keep in the fridge for at least 1/2 an hour.

Use your palms to make the meatballs like this; & by binding both palms cover the meatballs with the Scotch egg as it is coated with egg. Make all the rest in this same way.

Then put the pan on flame & add oil to heat. Deep fry the meatballs until it will turn golden brown. Keep changing both sides while frying & after 6-10 minutes it will be ready to take out.

Curry for Koftay / Meat Balls;

Ingredients for Curry;

1 Large Onion (paste)

2 Medium Sized Tomato (paste)

1 ½ Tbsp Garlic Ginger Paste

1/2 Tsp Salt

1 Tsp Paprika Powder

1 Tsp Coriander Powder

1 Tsp Cumin Powder

1/4 Tsp Turmeric Powder

1 Tsp Red Pepper

1Tsp Hot Spices (Garam Masala whole)

Yogurt 50 grams

Dry Coriander Leaves

3-4 Green Chilies (paste)

1/2 cup Cooking Oil

Put the pan on heat & add oil. Then add onion & hot spices whole. Fry until the onion becomes light golden brown. Add ginger-garlic paste. Sauté for 5 minutes, add green chili paste, and tomato paste, and add all the spices & fry for 4-5 minutes.

Now add the Meatballs to the gravy & cover the lid again. Cook it on a very low flame for 5-6 minutes. Check the consistency, not very thin & not very thick, it must be balanced.

Now add yogurt & cover the lid, let’s simmer until the extra water dries. Then fry spices for 2 minutes & pour 2 cups of water for gravy. Cover the lid & let’s simmer until a sheen of oil arises around the pan.

Add fresh coriander and chopped leaves to garnish & dish out to serve with naan or boiled rice.

CHEESE GARLIC BREAD QUICK RECIPE

Posted By Faryal Shah

Hi guys, I hope you are getting very curious about this “Cheese Garlic Bread Quick Recipe”. So many people loved the 'American Cuisine' and the loveliest food is cheese garlic bread usually added with “Lasania” or “Spaghetti” & “Creamy Pasta”. But Cheese Garlic Bread is not only adding to this delicious Italian food also it’s very yummy for breakfast and tea time with garlic creamy sauce or marinara sauce or simple garlic chili sauce.

Garlic Bread is found in “Italy” as “Bruschetta” & in ancient “Rome”, but in fact, it is “American Cuisine” served with yummy “Italian food”.

So many people don’t like raw garlic in food and some people have an allergy to raw garlic in food, they avoid this tasty garlic bread but the “Italian Cuisine” becomes lovely with this American food.

I really love this delicious cheesy garlic bread for breakfast with chili garlic sauce.

Let’s get the ingredients:

•        2 Long Buns (Large Bread Loaf)

•        ½ Cup Soft Butter (Salted)

•        1/4 tsp Garlic Powder

•        1 tsp Dried Parsley

•        ½ tsp Minced Garlic

•        ½ tsp Cooking Oil

•        2 tbsp Grated Cheddar / Parmesan Cheese

•        120 gm Mozzarella Cheese Grated

 

Add the soft butter, garlic powder, dried parsley, minced garlic, cooking oil & grated parmesan/cheddar cheese in a bowl & exclude the buns & grated mozzarella cheese.

Mix well with the spatula until the mixture will become softer. Cut the long buns into two pieces. Spread this garlic butter with the spatula on the open sides of the buns. Grease some melted butter or cooking oil into the baking tray and put the buns inside. Top with the Mozzarella grated cheese.

Preheat the Oven to 400° F and bake it for 5 minutes until the cheese melted and becomes brown.

 

Serve it with creamy garlic sauce or marinara sauce or chili garlic sauce!

Easy & Quick Home-Made Chocolate Glazed Donuts

Posted By Samreen Saleem

There is a bit of difference between baked or cake donuts & deep-fried glazed donuts. The taste is different & usually fried & glazed donuts are more delicious as compared to baked donuts. Baked donuts taste like a cake and have nothing special flavor but fired-glazed donuts have a special taste & kids love to eat fried glazed donuts.

This recipe is a Ganache-based recipe instead of cocoa powder, milk & butter glazed donuts, and I used dark chocolate Ganache for a lovely texture and delicious taste.

Ingredients:

Oil for frying

Donuts Dough 1

Yeast: One packet of instant dry yeast.

Milk: 1 cup of warm milk

Salt: To taste

All-Purpose flour (Maida):  1 Cup

Mix well and cover it for 30 min. Let it rise and rest.

Donuts Dough 2

Milk: Warm ¼ Cup

Yeast: Instant dry yeast ½ tbsp

Mix well into a bowl. Add Flour & yeast mixture (dough 1)

Salt to taste

Sugar Powdered 1 tbsp

Vanilla Extract / Essence ½ tsp

Egg Yolks 1 & ½

Beat well with a beater until it will be smooth.

Add Butter Melted 3 tbsp

All-Purpose flour 1 & ¼ cup

Now add more all-purpose flour to stiffen gradually & beat well. Knead well to form a soft dough.  Cover it & refrigerate it for 1 & ½ hours or until it will rise.

Make medium size donuts with the help of a cutter or a round lid. Use a cutter to cut the hole inside or just use a small round lid and make a cut inside the donuts.

Sprinkle some all-purpose flour to stiff the donuts and leave for 20 min to rise.

Heat the pan on the stove and heat the oil for frying. Fry the donuts until they will turn brown and crispy. Let them cool.

Ganache:

Milk 4 tbsp

Butter 2 tbsp melted (no need to use butter if the cream is added)

Dark chocolate Shredded or pieces

Cream 1 cup

Stir well on heat. Turn off the heat & dish out the Ganache into another pan & let it cool.

Now dip the donuts from the upper side or spread the Ganache on the upper side of the donuts and let it refrigerate for 15 minutes before serving.

Note 1. Place the dough in the oiled surface bowl. Don’t sprinkle extraordinary all-purpose flour. Check it until it rises, don’t leave it for too long time because it will become a sour taste & sour smell.

2. Just sprinkle a small amount of all-purpose flour on the donuts to stiff but never spread an extra amount of flour and check it until it will rise. Don’t leave for too long time.

3. Take enough oil for deep frying in the pan. Don’t heat up the oil too hot because the donuts will overcook. Donuts have holes inside so it will take a minimum of 20-30 seconds to fry & Donuts must be a cook from the inside so adjust the heat temperature accordingly.

4. You can sprinkle some “cinnamon sugar” or “Chocolate Chips” on the glazed donuts for a more delicious taste.

5. You can also add some corn syrup to the Ganache for a more delicious taste.

Now you can enjoy the delicious treat with tea or coffee.

“BBQ MINCE PLATTER OR DUM KA QEEMA QUICK RECIPE”

Posted by Faryal Shah

The BBQ Mince Platter or Dum Ka Qeema is awesome Pakistani Cuisine. This delicious recipe is very easy to cook & a quick recipe. The BBQ recipe is usually served with Naan or Paratha, Salad & Raita.

The BBQ food is usually cooked on an open fire and is very famous food in all urban & rural areas of Pakistan. You can cook it with beef or mutton mincemeat but you have to marinate it for at least four hours before cooking.

Serve: 5 People Preparation time: 20 min

Cooking time: 40 min Cuisine: Pakistani

Ingredients:

Mutton / Beef Mince Meat 1 kg.

6 tbsp Raw Papaya paste

Cooking oil 1 cup

Yogurt 2 Cups

Lemon Juice 1/4 cup

2 Lemons Sliced

Cilantro ½ bunch (Coriander leaves)

Ginger Garlic Paste 2 tbsp

Fried Brown Onion ½ Cup

Salt to taste

Cumin Seeds roasted n crushed 5 tbsp

Red Chili flakes 1 tsp

Red Chili Powder 1 tsp

Garam Masala Powder (All Spice) 1 tsp

Green Chilies 4 Whole

Ginger Sliced Julian 2 tbsp

Roasted Dry Besan 4 tbsp

Roasted Powdered Poppy seeds 2 tbsp (optional)

Green Cardamom 3-4 Powdered

1 piece of charcoal small

Aluminum Foil piece/piece of the bread slice

Marinating:

Take a bowl and add the mincemeat with 6 tbsp raw papaya paste, yogurt 2 cups, lemon Juice 1/4 cup, ginger garlic paste 2 tbsp, fried brown onion ½ cup, salt to taste, cumin seeds roasted n crushed 5 tbsp, red chili flakes 1 tsp, red chili powder 1 tsp, garam masala powder (allspice) 1 tsp, roasted dry besan 4 tbsp, roasted powdered poppy seeds 2 tbsp (optional), green cardamom 3-4 powdered.

Mix well and keep in the fridge for at least four hours for marinating.

BBQ Mince Platter

Recipe:

After four hours take out the bowl and let it be at room temperature. Heat the pan on the stove, add cooking oil 1 cup, and add the mincemeat mixture after 2 min. Stir the mixture on high heat. Add the green chilies 4 whole, ginger sliced Julian 2 tbsp.

The mincemeat will release the liquid or water after a while; let it dry until stir it. When the mincemeat begins to tender & the water begins to dry, slow down the heat and cover the lid for 5 min. when the oil sheen covers the sides of the pan, Turn off the heat.

Take out the piece of charcoal & put it on the stove until it will burn on flames. Take out a small piece of aluminum foil or a small piece of bread slice and put it in the middle of the mincemeat in the pan. Remove the charcoal from the stove and put on the aluminum foil piece or a bread slice then pour a few drops of cooking oil on the charcoal and covered the lid of the pan tightly & leave it for at least 5 min.

The BBQ smoke will spread over the mince and the smoky flavor mix well into the mincemeat.

Now garnish the BBQ Mince Meat with the chopped cilantro leaves & lemon slices on a Platter. It can be served with Naan or Paratha but always serve hot.

You can enjoy a bbq mince platter or ‘Dum ka Qeema’ with a chilled cold drink or beverages like lemon soda water.

“QUICK RECIPE FOR CHICKEN KARAHI”

Posted by Faryal Shah

Chicken Karahi is a traditional Pakistani cuisine. It’s a famous recipe of N.W.F.P or Khyber Pakhtoon, the province of Pakistan.

It cooks and serves in a “Wok” or “Karhai”. It is usually cooked on an open fire. Chicken Karhai is full of spices with a curry-like red thick paste. The juicy chicken with hot spices creates amazing flavor serves with Naan or Pita bread.

People love this traditional Pakistani cuisine. It’s simple & easy to cook and the most delicious food to eat.

The original chicken Karhai recipe is based on chicken and tomatoes but the onion is not included however, so many people add onions for the mild flavor.

I don’t add onions in this recipe because I’d love to eat the traditional chicken Karhai with its original flavor.

Cuisine: Pakistani   Serves: 6 people  Total time: 45 min

Prep time: 15 min   Cooking time: 30 min

Ingredients:

Chicken 1 kg.

Tomato ½ kg.

Cooking oil 6 tbsp.

Ginger Garlic paste 1 tbsp.

Red chili powder 1 tsp.

Crushed red chili flakes 1 tsp.

Black pepper crushed ½ tsp.

Turmeric powder ¼ tsp.

Salt to taste.

White cumin seeds crushed ½ tsp.

Coriander seeds crushed ½ tsp.

Green chili 4-5 whole.

 Dried Fenugreek Leaves 1 tbsp.

Yogurt 1 cup.

 Ginger thin slices 1 tbsp.

Cilantro (coriander leaves).

 Lemon slices (1 lemon). 

Recipe:

1. First we will prepare tomato puree because it will save our time and gives an amazing flavor. Put a pan on the heat and add 2 tbsp cooking oil. Add sliced tomatoes and cook them for 5-7 min on low heat until tomatoes will be soft and look like a thick paste. Remove the pan from heat.

2. Put the ‘Wok’ or ‘Karhai’ on heat or stove. Add the cooking oil to the wok and then add ginger garlic paste. Sauté ginger garlic paste then add chicken and fry for 1 min. Add red chili powder, crushed red chili flakes, turmeric powder, salt, black pepper crushed, white cumin seeds crushed, coriander seeds crushed, and tomato puree. Cook for 5 min on low flames.

When the tomato puree is blended with the chicken then add the yogurt and cook it on high flame for 5 -7 min.

When the chicken begins to tender and the oil sheen covered the sides of the wok / Karhai then add fenugreek leaves, whole green chilies & ginger slices then cover the lid and cook it on low flame for 5 min.

 After 5 min removes the wok / Karhai from the heat/stove and garnish with lemon slices, cilantro (coriander leaves) & serve with ‘NaaN’ or ‘Pita Bread’.