🌷CHICKEN DRUMSTICKS: www.naushkitchenroutine.com/c...
• Chicken Leg pieces (or any other cut) 1 kg
• All-purpose flour 4 tablespoons
• Cornflour/Corn starch 2 tablespoons
• Red chili powder 1 tablespoon
• Cumin powder 3/4 tablespoon
• Garam masala 3/4 tablespoon
• Coriander powder 1 tablespoon
• Salt to taste
• Juice of 1 lemon
• Soy sauce 1 tablespoon
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Eggs 2
1. Clean, wash and pat dry the chicken pieces to get rid of any moisture.
2. Mix together all the ingredients listed above.
3. Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours or preferably overnight.
4. Heat oil on a medium heat and add the chicken pieces, a few pieces at a time. Turn the flame low.
5. Fry for 13-14 minutes turning the pieces occasionally.
6. Serve immediately. Enjoy!
🌷MAYO EGG SANDWICH: www.naushkitchenroutine.com/m...
• Eggs 4, hard boiled
• Mayonnaise 3 tablespoons
• Paprika powder 1/2 teaspoon
• Salt to taste
• White pepper powder to taste
• Jalapeno chopped
• Bread slices 10-12
• Some extra mayonnaise
• Cucumber 1
• Horse radish 1-2
🌷CHICKEN WRAPS: www.naushkitchenroutine.com/p...
• Chicken Boneless 1/2 kg
• Salt to taste
• Black pepper powder 1/4 teaspoon
• Red chili powder 1/4 teaspoon
• Garlic powder 1 heaped teaspoon
• Onion powder 1 heaped teaspoon
• Mustard paste 2 teaspoon
• Soy sauce 3-4 tablespoons
• Vinegar 4 teaspoons
• Ketchup 1/4 cup
• Tortilla Wraps
• Ketchup for tortilla
🌷BAZARI ALOO TIKKI: www.naushkitchenroutine.com/b...
• Eggs 2, hard boiled (optional)
• Potato 2 medium sized, boiled
• Onion 1 small, finely chopped
• Green chilies 2-3 chopped
• Coriander leaves 3-4 tbsp, chopped
• Fresh mint leaves 3-4 tbsp, chopped
• Lemon juice 1 tsp
• Salt to taste
• Black pepper to taste
• Chat Masala 1 teaspoon
COATING:
• Gram flour (Baisan) 1 cup
• Carom seeds (Ajwain) 1 teaspoon
• Salt to taste
• Chat masala 1 tablespoon
🌷ONE POT MACARONI: www.naushkitchenroutine.com/o...
• Onions sliced, 1 biggest size or two medium
• Oil 3-4 tbsp
• Butter 1/2 cup
• Tomatoes 4 big or 6 medium, blended with water
• Macaroni/penne pasta 1 packet (400 grams)
• Salt to taste
• Black pepper powder to taste
• Chili sauce to taste
• Tomato puree 1 small packet (135 -140 grams packet) or use 3/4 cup of Ketchup
• Chicken cubes 2 (optional)
1. Heat oil and butter in a pot and add onions. Sauté until soft and pink.
2. Add blended tomatoes, cover and cook until tomatoes are cooked.
3. Add tomato puree, chicken cubes, pepper and chili sauce. Taste salt and add more if needed. Chicken cubes already contain salt.
4. Cook until the water has pretty much evaporated and the gravy is all cooked properly.
5. Add penne pasta/macaroni and stir to coat the gravy all over the pasta.
6. Add enough water to cover all the pasta. Cook on medium to low flame until the pasta is doubled in size cooked properly.
8. Simple macaroni is ready. Serve hot. Enjoy!
🌷CHATPATI ALOO CHANA CHAAT: www.naushkitchenroutine.com/c...
• Boiled chickpeas 2 cups
• Potatoes 2 medium, boiled and diced
• Oil 1 teaspoon
• Cumin Seeds 1 teaspoon
• Salt to taste
• Red chili powder 1 teaspoon
• Thick tamarind Pulp 2 tablespoons
• Onion 1 medium, chopped
• Tomato 2 medium, chopped
• Green chili 1, sliced
• Fresh chopped coriander 2-3 tbsp
• Fresh chopped mint 2-3 tbsp
• Chaat masala for garnish
• Coriander for garnish
1. If using tamarind pulp, soak the tamarind pulp in hot water for about 15 - 20 minutes till soft. Mash the pulp with a spoon (or use your hand to separate the pulp from the veins, seeds and membranes. Strain the tamarind pulp and set aside.
2. Heat oil in a small frying pan or small pot and add the cumin seeds.
3. Once the cumin seeds turn golden and release their aroma, add the boiled chickpeas and fry for about 3 minutes until the moisture evaporates and chickpeas become dry.
4. Add the red chili powder and salt, followed by the tamarind pulp and fry for 2 minutes. The chickpeas should be on the dry side.
5. Remove from heat and place the chickpea mixture in a medium sized bowl to allow it to come to room temperature (this step is very important because if we hot chickpeas to the chaat then the mint and coriander might turn brown.
6. In a big bowl add potatoes, onions, tomatoes, green chillies, mint and coriander. Mix together and garnish with chaat masala and green chilies.
7. Serve at room temperature. Enjoy!
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