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.

SLOW COOKER BBQ CHICKEN

Fixings

2 pounds boneless, skinless chicken bosoms 

1 tablespoon cornstarch 

2 tablespoons water 

Nonstick cooking shower 

BBQ Sauce 

1 glass ketchup 

1/4 glass molasses 

1/4-1/3 glass chestnut sugar (1/3 for sweeter) 

2 tablespoons seedless blackberry jam 

2 1/2 tablespoons juice vinegar 

2 teaspoons fluid smoke 

1 teaspoon smoked paprika 

1 teaspoon bean stew powder 

1 teaspoon onion powder 

1 teaspoon garlic powder 

1 teaspoon salt 

1/2 teaspoon pepper 

1/4 teaspoon dry thyme 

1/4 teaspoon chipotle bean stew powder or cayenne pepper (discretionary for a kick)

Directions 

Daintily splash moderate cooker with nonstick cooking shower then include chicken. 

Whisk together the greater part of the Barbecue Sauce fixings and pour over chicken. Hurl to coat. 

Cook on HIGH for 3-4 hours or on LOW for 6-8 hours. 

At the point when chicken is sufficiently delicate to shred, expel to a cutting board. Disintegrate 1 tablespoon cornstarch in 2 tablespoons water then add to grill sauce in moderate cooker. Turn moderate cooker to HIGH (on the off chance that it was on low). Shred chicken and add back to moderate cooker. Cook for 20-30 minutes for chicken to assimilate sauce and for sauce to thicken 

Taste and add (one tablespoon at once) extra cocoa sugar for sweeter, juice vinegar for tangier or chipotle/cayenne for spicier. 


Serve grill chicken alone or in sandwiches, tacos, plates of mixed greens and so forth.

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.

Sloppy Joes Potato Skins

Fixings: 

4 medium Russet (or whatever other preparing) potatoes, scoured well 

2 tablespoons vegetable oil (or canola oil, or even better, bacon dribbles) 

½ lb (225gr) incline ground hamburger 

3 garlic cloves, minced 

¼ glass ketchup 

¼ glass BBQ sauce 

2 teaspoons Worcestershire sauce 

½ teaspoon salt 

½ teaspoon ground dark pepper 

1/8 teaspoon red cayenne pepper 

¼ tsp bean stew powder 

1 glass destroyed mozzarella cheddar 

Headings: 

Preheat the broiler to 400°F (200°C). Puncture the potatoes with a fork in a couple puts and prepare them until fork delicate, around 40 minutes. Cool the potatoes until they are sheltered to handle, around 30 minutes. Sliced the potatoes down the middle the long way. Scoop out around 70% of potato, leaving about ¼ inch of tissue on the skin to keep the potato skins tough. (This progression should be possible a day ahead of time.) 

Brush some vegetable oil (I utilized bacon trickles) on both inside and outside of the potato skins. Place them on preparing sheet lined with foil, or silicone mat, chop side down. Heat for 10 minutes, then turn them and prepare an additional 10 minutes to fresh up. 

In an extensive skillet, chestnut the ground hamburger with minced garlic over medium high warmth, breaking the meat as it cooks. In the interim, in a medium dish, whisk together ketchup, BBQ sauce, Worcestershire sauce, salt, dark pepper, cayenne pepper and bean stew powder. Pour the sauce over the meat and include some water. Lessen the warmth to low and stew for 10-15 minutes. If necessary, include more water for sloppier filling. 

Partition half of the cheddar between 8 potato skins, and afterward isolate the messy joes filling into the potato skins. Top with the rest of the cheddar and prepare for 10-15 minutes.

Jamaican Mango Cheesecake

Ingredients

• 1 cup gram cracker crumbs
• 1 cup sugar
• 1 tsp. Jamaican cinnamon
• ½ cup melted butter
• ½ tsp. salt
• ¼ cup chopped Jamaican peanuts
• 2½ cups Jamaican mango puree
• 2 cups sour cream
• 2 tbsp. brown sugar
• 2 tsp. vanilla
• 3 eggs
• 3 pkgs. cream cheese, softened
• zest of ½ Jamaican orange

Instructions

1. Mix all crust ingredients and press into bottom of springform pan.
2. Thoroughly mix sour cream, cream cheese, eggs, salt, vanilla, Jamaican orange zest
3. and Jamaican mango puree.
4. Beat well with an electric mixer. Pour into springform pan. Place pan in bain marie
5. (water bath) and bake 2½ hours at 350′.
6. Increase temperature to 400′ and bake 20 minutes more.

Mango yogurt popsicles {Helados de mango y yogurt

Ingredients

• 3 cups of plain yogurt (or vanilla yogurt – omit honey)
• 4-5 ripe mangoes, about 20 oz after peeled/sliced, cut into pieces – can also use frozen mango chunks
• ¼ to ½ cup sugar or honey (can also use a banana to sweeten)

Instructions

1. Combine all the ingredients in a blender and mix until you have a smoothie like mix. Taste and add additional honey (or sugar) if needed.
2. Pour the mango yogurt mix into popsicle molds or small paper/plastic cups. If you using small cups as popsicle molds you can cover them with foil and insert the popsicle stick thru the foil to keep them in place. Or let them freeze for about an hour and then add the sticks.
3. Place the popsicles in the freezer until they are fully frozen, about 4 hours (more or less depending on your freezer’s temperature). To make it easier to remove them from the molds or cups, you can dip the bottom of the mold in lukewarm water for about 10-20 seconds.

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Sweet Pepper Roasted Chicken Recipe

Ingredients

• 1-1/2 cups Sweet Red Kapia Pepper Soup 
• 1 whole (approximately 3-pound) cut up chicken, bone-in, skin removed
• Sea salt and freshly ground black pepper

Instructions

1. Add the soup to a 9 X 13 X 2-inch baking pan.
2. Place the chicken in the pan, and dredge each piece in the soup, coating both sides very well.
3. Cover with plastic wrap and let the chicken marinate for about 1 hour in the refrigerator.
4. Remove the chicken from the refrigerator about 15minutes prior to cooking, and preheat the oven to 375 degrees F.
5. Season both sides of the chicken with salt and pepper and then place the pan (with all of the marinade), into the preheated 375 degree F oven.
6. Roast just until the chicken is cooked through, about 35 minutes.
7. Serve!

Mango Custard

Ingredients :

Mango pieces : 1 cup
Milk : 1.5 cups
Custard Powder : 1 tbsp
Sugar to taste
Cardamom Powder : 1/4 tsp (Optional)


Method :

Bring a cup of milk to boil. Add the cardamom powder and sugar and allow it to melt.Dissolve the custard powder in remaining cold milk and add it to the boiling milk. Stir it continuously on low flame and cook till the custard thickens. Switch off the flame and allow it to cool. Combine the custard and chopped ripe mango and refrigerate for few hours. Serve cold.

AUTHENTIC CHICKEN KARAHI CURRY

INGREDIENTS

• 500 grams Boneless Chicken Breasts
• 1 kilo chopped tomatoes (no need to peel)
• 1 medium red onion finely chopped
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1½ teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon white cumin powder
• ½ teaspoon turmeric powder
• 4 tablespoon vegetable oil
• ½ cup water
• salt to taste
• 1 tablespoon chopped coriander
• 2 - 3 green chilis (optional)
• dash of lemon juice

INSTRUCTIONS

1. Cut chicken breasts into chunks.
2. Roughly chop the tomatoes without removing the skin and mince garlic and ginger.
3. Heat oil in pan on medium heat. Add the onions and sauté until they start to turn golden.
4. Add ginger and garlic and cook for one minute while constantly stirring.
5. Add the chicken to the pan and sauté (until the chicken has turned white).
6. Add all the spices (red chili powder, garam masala, white cumin and turmeric) and cook for 30 seconds while constantly stirring.
7. Immediately add ½ cup water to the pan to prevent the spices from burning and follow it with the chopped tomatoes.
8. Leave to cook on medium to low heat for approximately 20 to 30 minutes or until the tomatoes have completely dissolved.
9. Add more water and cook for 5 minutes longer if the chicken isn't tender yet. All the spices will infuse into the chicken and by the time it's tender they'll be infused into the chicken - yum!
10. Taste and adjust spices. Add salt to taste.
11. Garnish with green chilis and coriander before serving as well as a dash of lemon juice.

NOTES

You can use garlic and ginger paste instead of minced ginger and garlic. 
Add a little water and cook for 5 to 10 minutes longer if tomatoes haven't dissolved completely before taking off the stove.

Mango Kulfi Recipe - How to make Mango Kulfi - Step by Step Recipe - Mango Recipes

Ingredients:

• 2.5 cups Milk
• 2.5 cups Mango Puree
• 1/2 cup Sugar (depends on the sweetness of the mangoes)
• 10 Almonds
• 1 tbsp Corn Flour / Corn Stratch
• 1/4 tsp Cardamom Powder
• A pinch Saffron

Instructions:

• Soak the saffron in a tablespoon of hot milk for a few minutes and crush it well. Keep it aside.
• Dissolve the corn flour in little water and keep it aside.
• Grind the almonds into a coarse powder and set aside.

• Bring milk to a boil. 
• Let it simmer on a low flame for 8 - 10 minutes.
• Add the sugar, saffron milk, corn flour paste and cardamom powder and mix everything well.
• Stir continuously and cook on a low - medium flame for 13 - 15 minutes or till the mixture thickens.
• Turn off the flame. Add the almond meal and mix well.
• Let it cool completely
• 

• The mixture should be thick.
• Add the mango puree to the milk mixture and mix everything until well combined.
  

• Pour this mixture into kulfi moulds or cups.
• Keep it in the freezer for 6 - 8 hours or until set.
• To unmould the kulfi run the outside of the kulfi mould under tap water for a few seconds and carefully take out the kulfi from inside.
• Garnish with almonds / pistachios and serve immediately.

How to make Khoya at home ~ Homemade Mawa / Khoa Recipe with step by step pictures

Ingredients:

• 1.5 litres Milk
  
• Method:
• Take the milk in a deep and wide non stick pan.
• Bring the milk to a boil.
• Once the milk boils, reduce the flame to between medium to low. 
• Scrap the sides of the pan and stir occasionally.

• When the milk thickens, reduce the flame to low. Stir and scrap the mixture constantly.
• Keep stirring until the milk completely thickens and forms the khoya.
• Remove it from the flame and let it cool.
• Khoya will thicken some more as it cools.

Roshogolla / Rasagola / Rasgulla Recipe

Ingredients:

Milk: 2 cups
Water: 1 and 3/4 cup 
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder or A few drops of rose essence

Method:

1. In a vessel, bring the milk to a boil. Add a tablespoon of lemon juice to it and mix until the milk curdles. 

2. Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.

3. Switch off the heat and strain the paneer in a cheese cloth. 

4. Wash the paneer with fresh water to wash away the sourness of the lemon. 

5. Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes. 

6. Knead the paneer to make a smooth pliable. Kneading the paneer is very important. Knead it for 10 minutes. 
  
7. Divide the paneer dough into equal size small portions and shape each portion into a smooth round ball.

8. In a wide vessel, add the sugar and water and allow the sugar to melt. 

9. Now reduce the heat to medium flame and add the rasgullas carefully. 

10. Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally. 

11. Then switch off the flame and let them cool completely. 

12. Refrigerate it and serve chilled. 

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.

mango mastani recipe below

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

• 3 large mangoes or 700 to 750 grams alphonso mangoes or kesar mangoes, or 3 to 3.5 cups chopped mangoes OR 3 to 3.5 cups thick mango puree or pulp
• 1.5 cups full cream chilled milk, 375 ml
• 2 to 3 tbsp sugar or add as required
• 6 to 7 pistachios sliced or chopped
• 6 to 7 cashews sliced or chopped
• 6 to 7 almonds, sliced or chopped
• 4 to 8 scoops of vanilla ice cream or mango ice cream
• 4 to 6 glazed cherries for decoration (optional)
• 4 to 6 ice cubes (optional)

how to make the recipe:

1. slice a few dry fruits like pistachios, almonds and cashews. keep them aside with 4 to 5 glazed cherries.
2. peel, chop 3 large mangoes and add them to the blender.
3. reserve a few chopped mangoes aside for topping the mastani drink later.
4. add 2 to 3 tbsp sugar. add 1.5 cups full cream milk.
5. blend to a smooth thick milkshake. taste and if the sugar is less, then you can add more. if the mangoes are very sweet, you can completely skip the sugar.
6. pour this thick mango milkshake in glasses till you have enough space at top for ice cream scoops.
7. place one or two vanilla or mango ice cream scoops.
8. top with the sliced dry fruits and chopped mangoes. garnish with the glazed cherries.
9. serve mango mastani immediately with a spoon as well as straw.