CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI

Fixings 

2 Chicken Breasts, cut into equal parts, or 4 slight chicken bosoms 

8 Tablespoons spread, partitioned 

½ container Italian Bread Crumbs 

½ container in addition to 1 Tablespoon ground parmesan, partitioned 

¼ container flour 

2 medium zucchini, cut 

2 garlic cloves, minced 

Directions 

In a substantial skillet over medium warmth melt 2 Tablespoons margarine. To make the chicken: Melt remaining 4 tablespoons of spread in a shallow dish. In another shallow dish join bread pieces, parmesan cheddar, and flour. Plunge the chicken in the margarine and after that coat in the bread morsel blend and place in skillet. 

Cook on every side for around 3-4 minutes until the outside is firm and the chicken is cooked all through. Put aside on plate. 

Include 2 Tablespoons of margarine back to the skillet and saute the minced garlic for a moment. Add the zucchini to the skillet and saute until delicate. Salt and pepper to taste and include around 1 Tablespoon parmesan. Add the chicken back to the skillet and warmth for a moment or somewhere in the vicinity. Serve promptly.

BEST BAKED "FRIED" CHICKEN

Fixings 

10 chicken tenderloins 

1 glass buttermilk 

1 glass flour 

1 glass panko breadcrumbs 

1/4 glass cornmeal 

3 tablespoons margarine 

Zest Mixture 

1 tablespoon salt (it won't taste salty) 

1 teaspoon pepper 

1 teaspoon smoked paprika (may sub. general) 

2 teaspoons bean stew powder 

2 teaspoons garlic powder 

1 teaspoon onion powder

Guidelines 

Combine Spices in a little sealable pack. Include 1 tablespoon Spices, 1 glass buttermilk and chicken to an expansive cooler sack and marinate 6-24 hours. Store remaining flavors. 

Preheat broiler to 400F degrees. Line an extensive rimmed preparing plate with material paper (foil won't work in light of the fact that the chicken sticks to it). Add spread to heating plate and dissolve in stove while it preheats. Expel preparing plate once spread is softened. 

Combine flour, panko, cornmeal and remaining flavors in an expansive dish. Include half of this breading blend to an expansive cooler pack. 

Expel chicken tenders from buttermilk and permit overabundance marinade to trickle off (I line my sink with paper towels then touch the chicken with paper towels as I add them to the breadcrumb blend.) 

Add half of the chicken to the breadcrumb sack and shake until very much covered, squeezing the breadcrumbs into the chicken with your fingers through the pack. Lay breaded chicken in spread on preparing plate. Add remaining breadcrumb blend to pack alongside staying chicken and rehash. 

Prepare at 400F degrees for 10-12 minutes until brilliant then painstakingly flip chicken and heat an additional 5 minutes then sear to wanted firmness. 

Homemade Sushi Rolls

Fixings: 

2 glasses short grain sticky rice 

¼ glass rice vinegar 

2 tablespoons sugar 

1 teaspoon salt 

4 cooked enormous shrimp 

1 medium cucumber 

1 avocado 

½ red ringer pepper 

4 ocean growth sheets/nori 

Highly contrasting sesame seeds, discretionary 

Wasabi and soy sauce for plunging, if sought 

Headings: 

Wash the rice in a lattice sifter under running water until water runs clear. (This disposes of the overabundance starch and makes pleasant and feathery rice. So don't skirt this progression.) Place the rice in a vast substantial bottomed pot and include around some chilly water. Cover and heat it to the point of boiling over high warmth. Once bubbled, diminish the warmth to medium low and cook for 10 minutes still secured. At that point kill the warmth and let it sit for an additional 10 minutes. Try not to evacuate the spread while the rice is cooking. 

While rice is cooking, combine rice vinegar, sugar and salt in a little dish. Put aside. 

Once the rice is completely cooked, move it into a huge bowl and include the rice vinegar blend. Utilizing a wooden spoon or a spatula, tenderly overlap the rice to equally spread the flavoring. Let it to cool to room temperature. 

In the mean time, cut the ocean growth sheets down the middle. Sliced the shrimp down the middle the long way. Lastly cut the cucumber, avocado and red ringer pepper into meager long strips. Set up a dish of chilly water to plunge your fingers to keep them wet when you handle the rice. Place the sushi mat in a vast ziplock pack to keep the rice adhering to the mat. Orchestrate everything around the work region. 

Place the kelp sheet harsh side up on the readied sushi mat and uniformly spread about ½ measure of sushi rice on it with wet hands. Sprinkle the sesame seeds, if utilizing, and flip it rice side down. 

Place the filling on the closest end of the kelp sheet. To move, hold the sushi mat with the ocean growth sheet and move it over the filling, marginally pushing the loading with your fingertips. Marginally crush to make a tight move, pull on the edge of the sushi tangle and keep rolling. Give another crush to make an even roll. 

To cut the moves, dunk a sharp blade in water and cut the come in one movement. Present with soy sauce and wasabi for plunging.

PALAK AUR CHANA DAL KEBAB

INGREDIENTS

• Chane ki Dal - 1 cup
• Turmeric powder - ½ tsp
• Palak - 2 cups
• Bread slices - 2 ( Remove the corners )
• Green chilli - 2 tsp ( Chopped )
• Fresh coriander - 2 tbsp ( Chopped )
• Ginger - 2 tsp ( Grated )
• Roasted cumin powder - ½ tsp
• Rice flour - 2 tbsp
• Freshly ground black pepper - ½ tsp
• Chaat masala - 1 tsp
• Salt to taste
• Egg white - 3 eggs
• Oil for frying

INSTRUCTIONS

1. Wash chane ki dal and add it in a pressure cooker along with salt, turmeric powder and 2 cups of water.
2. Pressure cook until dal is done.
3. Do not over cook.
4. Strain the water and transfer the dal in a bowl.
5. Heat water in a big pot.
6. When the water comes to a boil, add the spinach.
7. Cook for a minute and then drain the water.
8. Chop the spinach into a coarse puree.
9. Transfer the spinach puree in the bowl along with cooked dal.
10. Add bread slices, chilli, coriander, ginger, cumin powder, rice flour, black pepper, chaat masala and salt and mix well.
11. Make small patties from the mixture.
12. Whisk egg white in a bowl.
13. Dip the patties in the egg white.
14. Shallow fry the kebabs until golden brown from both the sides.
15. Serve hot with coriander chutney.

CRISPY TANDOORI FRIED CHICKEN W/ CUMIN & GARLIC AIOLI

INGREDIENTS

Chicken Marinade

• Chicken - 5 lbs (I used 6 leg pieces, 4 thigh pieces, 4 wingettes & 4 drumettes)
• Salt - 1 tbsp
• Red Chili Powder - 1 tbsp
• Garlic Powder - 1 tbsp
• Red Crushed Pepper - 1 tbsp
• Roasted Cumin Powder - 1 tbsp
• Roasted Coriander Powder - 2 tbsp
• Paprika - 1 tbsp
• Lime - 1
• Garlic - 2 whole bulbs
• Ginger - 6 inch piece
• Fresh Green Chilies - 10
• Red Food Color - 1 tbsp
• Yogurt - 1 cup

Buttermilk Batter

• Egg - 1
• Buttermilk - 2 cups
• Flour - 1 cup
• Paprika - 1 tbsp
• Roasted Cumin Powder - 1 tbsp
• Roasted Coriander Powder - 1 tbsp
• Garlic Powder - 1 tbsp
• Salt - 1 tbsp

Flour Batter

• Flour - 3 cups
• Paprika - 1 tbsp
• Roasted Cumin Powder - 1 tbsp
• Roasted Coriander Powder - 1 tbsp
• Garlic Powder - 1 tbsp
• Crushed Black Pepper - 1 tbsp
• Salt - 1 tbsp

Cumin Garlic Aioli

• Mayonnaise - 1 heaping cup
• Garlic - 2 cloves
• Cilantro - ½ cup
• Paprika - 1 tsp
• Dijon Mustard - ½ tsp
• Roasted Cumin Powder - 1 tsp
• Juice of Half Lime
• Pinch of salt if needed

INSTRUCTIONS

Crispy Tandoori Fried Chicken

1. In a food chopper, add garlic, ginger, fresh green chilies and chop. When chopped finely, add food color and yogurt and pulse again to make it into a think red paste.
2. In a bowl add all the marination ingredients to the chicken, including the yogurt paste made in the choppera, and let it sit in the fridge overnight (We did it for 48 hours and it was divine!)
3. Prepare a dip and coat station. In one bowl whisk together all the ingredients of buttermilk batter and set aside.
4. In a ziploc, add all ingredients of flour batter and shake to mix.
5. Heat the oil up at 310 degrees in a deep pot. (We recommend the use of a deep fry thermometer)
6. Fry the chicken until golden brown and crisp. For dark meat it takes about 15 minutes and for wings it takes about 8 minutes.

Cumin Garlic Aioli

1. Add garlic to food processor and roughly chop.
2. Add rest of the ingredients and puree in a thick sauce.

NOTES

Make your own cumin and coriander powder. Roast them in a pan until fragrant. When cooled down, grind them up into powder.

Tip: Feel free to omit the batter and just grill the chicken- it will be equally delicious!

Pudina Rice Recipe - Mint Rice Recipe

Ingredients:

• 1 cup Raw Rice
• 1 cup Mint Leaves, tightly packed
• 1 cup Onion, chopped lengthwise
• 4 Tomatoes, medium sized
• 4 Green Chillies or as needed
• 10 Cashews
• 1 tsp Cumin Seeds
• 3 tbsp Oil
• 1/4 tsp Turmeric Powder
• Salt to taste

Method:

1. Wash and pressure cook the rice with 2 cups of water for 3 whistles.
2. Spread the cooked rice on a wide plate and let it cool.
3. Wash and grind the mint leaves into a coarse paste and set aside.
4. Heat oil in a pan. Add the cumin seeds and cashews and fry until golden brown color..
5. Then add the slit green chillies and fry for a few seconds.
6. Add the sliced onions and fry until translucent.
7. Now add the chopped tomatoes and turmeric and mix well.
8. Cover with a lid and let it cook on a low flame until tomatoes are mushy.
9. Now add the mint leaves paste to it and fry for 4 - 5 minutes.
10. Finally add the cooked rice and salt and mix everything well.
11. Turn off the flame and serve hot with raita or plain yogurt.

khubani ka meetha recipe details below

ingredients (measuring cup used, 1 cup = 250 ml)

• 25-28 dried apricots/khubani
• 1 or 1&1/2 cup strained water from the soaked apricots
• sugar as required (optional)
• sliced almonds (optional)

how to make the recipe:

1. rinse the apricots well.
2. then soak them overnight in enough water.
3. remove the apricots the next day and keep the water aside.
4. deseed the apricots.
5. keep the hard kernels aside and break the kernels.
6. throw away the hard covering and keep the almond like nuts aside.
7. add one cup of the strained water in the pan along with the apricots.
8. you can also just mash the apricots with your hands and then add them to the pan.
9. cook on a low flame for 22-25 minutes stirring occasionally.
10. if the mixture looks dry, add some water.
11. now add sugar and cook for 5-6 minutes more.
12. lastly add the almond like seeds of the apricots.
13. stir and then serve khubani ka meetha hot or warm or cold.

CHICKEN KOFTA RECIPE

INGREDIENTS:

• 1 pound ground chicken breast
• 1/3 cup finely chopped yellow onion
• 1 clove garlic, minced
• 1/3 cup chopped fresh flat-leaf parsley leaves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 2 tablespoons Greek yogurt
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper

DIRECTIONS:

1. Preheat broiler to high with the oven rack positioned 5-6 inches from the heat. Line a rimmed baking sheet with foil and spray foil.
2. In a large mixing bowl, combine all ingredients and mix together using your hands until just combined.
3. Wet hands and shape chicken mixture evenly around 5 to 6 skewers (if using wood, make sure to soak them in water for a couple hours first).
4. Broil for 8-10 minutes, turning once, or until cooked through and golden brown.

Notes: These are fragile and slightly difficult to form around the skewers, so they probably won't work on the grill. The broiler adds that same great grilled flavor without the risk of your kofta falling through the grill grates.

Beef Brisket Pot Roast

Ingredients

• 4-5 pound beef brisket
• Salt
• 1-2 Tbsp olive oil
• 3 large onions, sliced
• 5-6 garlic cloves, minced
• 1 sprig thyme
• 1 sprig rosemary
• 3-4 bay leaves
• 2 cups of beef stock
• 2-3 large carrots, peeled and cut into 1 1/2 inch pieces
• 1 Tbsp mustard (optional)

Method

1 Prepare the brisket for cooking: On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.

Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.

Salt the brisket well and let it sit at room temperature for 30 minutes.

2 Sear the brisket: You'll need an oven-proof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions.

Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5-8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.)

Turn the brisket over and cook for a few minutes more to brown the other side.

3 Sauté the onions and garlic: When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot, if not, add some olive oil.

Add the chopped onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5-8 minutes. Stir in the garlic and cook 1-2 more minutes.

4 Return brisket to pot, add herbs, stock, bring to simmer, cover, cook in oven: Preheat the oven to 300°F. Use kitchen twine to tie together the bay leaves, rosemary and thyme.

Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil on the stovetop.

Cover the pot, place the pot in the 300°F oven and cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.

5 Add carrots, continue to cook: After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.

6 Remove brisket to cutting board, tent with foil: When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.

7 Make sauce (optional): At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step.

To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into the pot into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.

8 Slice the meat across the grain: Notice the lines of the muscle fibers of the roast. This is the "grain" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices.

Serve with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles or polenta.

Linzer Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 cup (96g) slivered almonds
• 1/4 cup packed light-brown sugar
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 8 oz strawberry or raspberry jam, seedless if preferred (preferably freezer jam)

Directions

• In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.
• Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/8 to 1/6-inch thickness. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts. Carefully transfer to Silpat or parchment paper lined baking sheets (you can run a sharp knife or pastry scaper under cookies to help lift them if needed. Also, chill dough that's not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 1-inch apart. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over over tops. Store in an airtight container.

Gingerbread Cookies

Ingredients

Cookies
• 3 cups (425g) all-purpose flour
• 1 Tbsp ground ginger
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (165g) packed dark brown sugar
• 10 Tbsp (142g) butter, softened about halfway (it should still hold it's shape pretty well and be cool)
• 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 1/2 cup (172g) molasses (not blackstrap)
• 1 - 2 Tbsp milk
Icing
• 3 (420g) cups powdered sugar
• 1 1/2 Tbsp (15g) meringue powder
• 4 - 6 Tbsp water
• 1/4 tsp vanilla extract

Directions

• For the cookies:
• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar and butter until well combined, occasionally stopping and scraping down bowl. Mix egg yolk and vanilla. Mix in molasses and 1 Tbsp milk. With mixer set on low speed slowly add in dry ingredients and mix until combined, while adding additional milk as needed just to bring dough together. Divide dough into two equal portions then roll each portion out evenly to 1/4-inch thickness (into more of a oblong or rectangular shape so it will fit on a cookie sheet) between two sheets of parchment paper. Chill on a cookie sheet in freezer 10 minutes or until firm then cut into shapes using cookie cutters. Remove from paper using a thin metal spatula or pastry scraper if needed then transfer to a cookie sheet, spacing cookies about 1-inch apart, and bake in preheated oven 8 minutes or until slightly set (they should leave a slight indentation when touched). Repeat process with remaining cookies. Remove from oven and cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Once cool pipe icing over cookies to decorate and add sprinkles if desired. Let icing set at room temperature and store in an airtight container (note that these cookies are even better and softer the second day).
• For the icing:
• Add powdered sugar and meringue powder to the bowl of an electric stand mixer. Fit mixer with paddle attachment, add in 4 Tbsp water and the vanilla them mix on low speed until combined. Add more water to thin as needed and increase speed and whip mixture until it is glossy and thickens up. Tint with food coloring if desired. Transfer to piping bags fitted with tiny round tips.