Mamagician

05/04/2024

Discover The Recipe For The Ultimate Viral Dream Cake- Eggless Chocolate Cake:

Ingredients:
For the eggless chocolate cake:
1-1/2 cups or 180 grams all-purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1 cup water or milk
1/3 cup oil
1 tbsp. vinegar
1 tsp vanilla extract

Chocolate ganache layer:
100 grams chocolate
120 grams cream

Top layer:
Melted chocolate
Cocoa powder

Method:
Mix all the ingredients and pour into the greased pan.

Bake at 180 C for 30 -35 minutes or until the toothpick come out clean.

Let it cool completely.

Melt the cream and chocolate with 30 seconds intervals in a microwave.

Pour over the cooled cake and spread evenly.

Let it cool in the fridge for an hour.

Pour some melted chocolate on top and let it cool in the fridge for 30 minutes.

Sprinkle some cocoa powder on top and ENJOY:)

The Ultimate Chocolate Cake | 1 Bowl Cake | Easy Cake Decorating Ideas | Mother' Day:

Ingredients:
1-3/4 cup or 227 grams All-purpose flour
3/4 cup or 75 grams Dark cocoa powder
1-1/2 cup or 307 grams Castor sugar / Fine granulated sugar
1/2 tsp Salt
1-1/2 tsp Baking soda
1-1/2 tsp Baking powder
2 Large eggs (room temperature)
1 cup or 250ml Milk
1/2 cup or 125 ml Vegetable oil
1 cup or 250 ml Hot boiling water
1 tsp Vanilla extract

For ganache:
300 grams Dark chocolate
300 ml Heavy cream
2 tbsp Butter

Real roses for decoration

Method:
Preheat the oven at 160 C. Prepare a 9 inch baking pan .Place butter paper at the bottom & use aluminum foil if you are using a loose base cake pan . You can also use 2 pans for separate layers. In a large bowl mix together all the dry ingredients. Then add eggs ,milk ,oil & vanilla. Mix well. Gradually add the boiling water. The batter will be runny. Pour into the prepared baking pan . Bake at 170 C for 45 to 50 minutes or until the toothpick comes out clean. Cool completely in the pan . Meanwhile for the ganache ,heat the cream (don't boil) & pour over the chopped chocolate . Let it rest for 2 minutes. Mix well & add butter & mix again. Keep in the fridge for 30 minutes. Slice the cake by using toothpicks as a guideline. Apply the ganache on one layer of cake .Place the second layer & apply ganache on top & all sides .Make a pattern with the back of spoon .Wash the flowers & cover their stems with a plastic wrap. Decorate the cake with roses & leaves .Cool completely before serving. Enjoy :)

Coffee Cake | Cinnamon Streusel Coffee Cake | Best Ever Easy Crunch Cake:

Recipe:

For Filling:
1/4 cup or 30 grams All-purpose flour
3/4 cup or 150 grams Brown sugar
2 tsp Cinnamon powder

For Streusel Topping:
2/3 cup or 133 grams Brown sugar
1 cup or 120 grams All-purpose flour
2 tsp Cinnamon powder
1/4 tsp Salt
1/2 cup or 110 grams Butter room temperature

For Cake Batter:
3/4 cup or 170 grams Butter
1/2 cup Brown sugar
1 cup White granulated sugar
3 Eggs
2-1/4 cup or 270 grams All-purpose flour
1/4 cup Starch
1 tbsp. Baking powder
A pinch of Salt
1 cup Sour cream

Method:
Mix all the cinnamon filling ingredients and set aside. Mix all the streusel ingredients and make like a clumpy sand mixture. For the cake batter, beat butter with sugars and add eggs one by one. Add in all the dry ingredients and sour cream. Take a 9 inch pan and line it with butter paper. Pour in half the cake batter and spread evenly. Sprinkle the dry cinnamon mixture. Add the remaining cake batter and spread evenly. Top it off with streusel mixture and bake for 40-45 minutes at 170 C preheated oven. Let it cool for 20 minutes and Enjoy:)

05/04/2024

SPANISH OMELETTE:

Here's a basic recipe to make a Spanish omelette:

Ingredients:

4 medium potatoes, peeled and thinly sliced
2 medium onions, thinly sliced
3 large eggs
1 tsp Salt
1 tsp Black pepper
Butter
Olive oil or any cooking oil
Fresh coriander for garnishing

Instructions:

Heat 2 tbsp. butter and 1 tbsp. oil in a large non-stick skillet over medium heat.

Add the thinly sliced potatoes and onions to the skillet and cook them gently until they are tender but not browned. Stir occasionally to ensure even cooking. Cover and let them cook for 5 minutes on a medium low flame.

Once the potatoes and onions are cooked, remove them from the skillet in a bowl.

Beat the eggs with the cooked onions and potatoes and season with salt and black pepper.

In the same skillet, add butter and heat it up.

Pour the egg, potato and onion mixture back into the skillet, spreading it out evenly.

Cook the omelette on medium-low heat until the bottom and sides are set, and the top is still slightly runny.

Now comes the tricky part: to flip the omelette, place a large plate or flat lid over the skillet. Holding the plate firmly in place with one hand, carefully flip the skillet upside down, so the omelette transfers to the plate.

Slide the flipped omelette back into the skillet and cook for another few minutes until the eggs are fully set.

Once cooked through, transfer the Spanish omelette to a serving plate and let it cool slightly.

VEGETABLE & CHEESE OMELETTE:

Ingredients:

3 large eggs
1/4 cup diced cherry tomatoes
1/4 cup diced broccoli
1/4 cup corn
1/4 cup sliced mushrooms
1/4 cup shredded cheese (cheddar, mozzarella, or your favorite cheese)
2 tablespoon butter or oil
Salt and pepper to taste
Optional: fresh herbs like parsley or chives for garnish

Instructions:
Dice the cherry tomatoes and broccoli. Slice the mushrooms thinly. You can add other vegetables like spinach, zucchini if you like.

Crack the eggs into a bowl and whisk them until the yolks and whites are well combined. You can add a pinch of salt and pepper to the eggs at this stage if you prefer, but remember that you'll also season the vegetables later.

Heat a non-stick frying pan over medium heat. Add the butter or oil and let it melt or heat up. Toss in the vegetables and sauté for a few minutes until they soften. Make sure not to overcook the vegetables; you want them to have a slight crunch.

Sprinkle a pinch of salt and pepper over the cooked vegetables. The cheese will also add some saltiness, so be cautious not to over-salt. Take out the vegetables on to the plate.

In the same pan add butter and melt it. Pour the whisked eggs. Cook on low heat.

Sprinkle the shredded cheese evenly over the eggs. You can use cheddar, mozzarella, or any other cheese that melts well. Add the sautéed vegetables.

Continue to cook on low heat and cover the pan with a lid. Let the cheese omelette cook for about 2-3 minutes until the eggs are set and the cheese has melted.

Once the omelette is cooked through, fold it in half using the spatula. Slide it onto a plate, and if desired, garnish with some fresh herbs like parsley or chives.

MUSHROOM & CHEESE OMELETTE:

Ingredients:

2-3 eggs
Salt and pepper to taste
1 small finely diced onion
1/2 cup fresh spinach, washed and chopped
1/2 cup mushrooms, sliced
1/4 cup grated cheese (such as cheddar, mozzarella, or feta)
Butter or oil for cooking

Instructions:

Crack the eggs into a bowl. Add a pinch of salt and a dash of pepper to taste. Beat the eggs until well combined and slightly frothy.

Preheat a non-stick frying pan over medium heat. Add a small amount of butter or oil to coat the bottom of the pan.

Once the butter is melted or the oil is heated, sauté onion until translucent. Add the sliced mushrooms to the pan. Cook them for a few minutes until they start to brown and release their moisture.

Add the chopped spinach to the pan and sauté it with the mushrooms and onion until it wilts. Season with salt and pepper.

Take out the mushrooms and spinach on a dish.

Pour the beaten eggs into the pan. Allow the eggs to cook for a minute or two until the edges start to set.

Once the edges are set, use a spatula to gently flip the cooked egg.

Sprinkle the grated cheese over the omelette. Add the cooked vegetables.

Carefully fold the other half of the omelette over the side with the cheese and vegetables, creating a half-moon shape.

Cook for another minute or so to melt the cheese and finish cooking the eggs.

Slide the omelette onto a plate and serve immediately. You can garnish it with additional pepper or chopped herbs if desired.

This spinach and mushroom omelette is not only tasty but also packed with nutrients from the vegetables and protein from the eggs. Enjoy it as a healthy and satisfying breakfast or brunch option!

05/04/2024

CREAMY CHICKEN TUSCAN PASTA:

Creamy Tuscan Chicken Pasta is a delicious and comforting Italian-inspired dish that combines tender chicken breast, sun-dried tomatoes, basil, and a creamy sauce, typically made with heavy cream, Parmesan cheese, garlic, and herbs. It's often served over fettuccine or any pasta of your choice. Here's a basic recipe to get you started:

Ingredients:

2 boneless, skinless chicken breasts, sliced into thin strips
1 tsp salt
1 tsp red chili powder
1 tsp mixed herb
1 tsp garlic powder
2 tbsp. butter
2 tbsp. olive oil
2 cloves garlic, minced
1/2 cup cherry tomatoes
2 tbsp. sun-dried tomatoes (in oil), drained and chopped
2 tbsp. cream
1 cup milk
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red chili flakes
1/2 tsp mixed herbs or Italian herbs (basil, oregano, thyme)
Basil leaves
Parmesan cheese (for garnishing)
8 ounces fettuccine pasta (or any pasta of your choice)

Instructions:

Cook the pasta according to the package instructions until al dente. Drain and set aside.

Season the chicken strips with salt, red chili powder, garlic powder and mixed herbs.

In a large skillet or pan, heat the olive oil over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Remove the chicken from the pan and set aside.

In the same pan, add the minced garlic, cherry tomatoes and chopped sun-dried tomatoes. Saute for about a minute until the garlic becomes fragrant.

Add in the cream and milk, stirring to combine. Bring the mixture to a gentle simmer.

Season with additional salt, black pepper to taste and mixed herbs. If you like some heat, you can add red pepper flakes at this point.

Add the cooked and sliced chicken back to the pan . Continue to simmer for a few minutes until the sauce thickens slightly. Add basil leaves.

Add the cooked pasta to the creamy chicken sauce, tossing everything together until the pasta is well coated with the sauce.

Serve the Creamy Tuscan Chicken Pasta hot, garnished with grated Parmesan cheese and some fresh chopped parsley if desired.

Enjoy this rich and flavorful pasta dish with your favorite side salad and perhaps a slice of crusty bread to soak up that delicious sauce. Bon appétit!

TOMATO & GARLIC RED PASTA:

Tomato and garlic pasta is a classic and comforting dish that is loved by many. It features a simple yet flavorful combination of ripe tomatoes, aromatic garlic, and al dente pasta. Here's a description of this delicious dish:

Ingredients:
2 tbsp. Olive oil
2 tsp Garlic (finely chopped)
2 Tomatoes (pureed)
1 tsp Salt
1 tsp Red chili flakes
1 tsp Mixed herbs
2 tbsp. Butter
1/2 cup Cream
1/3 cup Pasta water
1/4 cup Cheese
Pasta
Coriander

Method:
Boil the pasta in water with some salt and oil in it until al dente. Reserve some pasta water for later. In a saucepan, sauté freshly chopped garlic. Add in tomato puree and cook on low heat for 2-3 minutes. Add salt, red chili flakes and mixed herbs. Add in the butter, cream and cheese. Add some pasta water and mix in the cooked pasta. Sprinkle some fresh coriander on top. Serve hot. ENJOY:

CHICKEN CHOWMEIN:

Here is your Chicken Chow Mein Recipe which you can easily make in no time at home and impress everyone.

Ingredients:
200 grams Chicken boneless (thinly sliced)
1/2 tsp Salt
1/2 tsp Black pepper
1 Egg white
1 tbsp. Corn flour
1 large Bell pepper (thinly sliced)
1 large Carrot (thinly sliced)
1 large Onion (thinly sliced)
1 cup Cabbage (thinly sliced)
1 tbsp. Ginger garlic (chopped)
1 tsp Salt
1 tsp Black pepper
1 tbsp. Dark soya sauce
1 tbsp. Chili sauce
2 tbsp. Ketchup
1/2 cup Cooking oil
1 pack Noodles (boiled)

Method:
Marinate chicken strips with salt, black pepper, egg white and corn flour. In a pan, take 1/2 cup of oil and cook the chicken strips until light golden. Take out in a plate. Take out the oil leaving just 2 tbsp. of oil in the pan. Add chopped ginger garlic and sauté for 1 minute. Add all the vegetables. Cook for 2 minutes until soft. Add in the cooked chicken. Season with salt and pepper. Add the dark soya sauce, chili sauce and ketchup. Cook for a minute or two. Add in the boiled noodles and mix thoroughly with light hands. Serve hot. ENJOY:)

05/04/2024

BUBBLE POTATO CHIPS:

These fluffy light potato puff are light and just melt in your mouth. They are crispy from the out side and creamy from the inside.

Ingredients:
50 ml Water
40 grams Butter
1/4 tsp Salt
100 grams All-purpose flour
1 Egg
400 grams Boiled potatoes
Oil for frying

Method:
Boil the potatoes and mash them through a sieve so that no lumps are there. In a pan melt butter with water and salt. Add all-purpose flour and cook for 2-3 minutes. Transfer in a glass bowl. Let it cool and then add the egg. Mix thoroughly until combine. Fold in the mashed potatoes and mix well. Fill the mixture in a piping with star tip. Pipe some flowers onto the butter paper and let them freeze in the freezer for 30 minutes. Fry in medium hot oil until golden brown. ENJOY:)

POTATO SPIRALS:

Mashed Potato Spiral Fries are a fun alternative to french fries. A crisp outside with a nice creamy filling on the inside from leftover mash or made from scratch. These addictive treats do not disappoint!

Ingredients:
4 large potatoes (boiled & mashed)
1 egg
4 tbsp. corn flour
1 tsp salt
1/2 tsp black pepper
1 tsp mixed herbs
3 tbsp. milk
Cooking oil (for frying)

Method:

Beat the egg.

Season the mashed potatoes with salt, black pepper and mixed herbs. Mix the corn flour.

Add in the beaten egg. Slowly add the milk until desired consistency.

Fill a piping bag with a round tip.

Take off a little as a test and fry. When the shape is scattered, add more corn flour.

Make spiral shapes of potato mixture.

Fry until golden brown.

Enjoy:)

JAPANESE STYLE LONG FRIES:

Learn how to make crispy long French fries at home.

Ingredient:
6 Medium size potatoes
1/2 tsp Salt
1/2 tsp Black pepper
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 cup Corn flour
Oil for frying

Method:
Peel and boiled until fully done . Mash them until no lumps can be seen. Add salt, black pepper, garlic powder, onion powder and corn starch. Mix thoroughly with hands. Place in a zip lock bag and roll into a 1 cm sheet. Freeze it for 1 hour. take out cut into strips and fry in medium hot oil until golden brown. Don't flip too much otherwise they might break. Enjoy with your favorite dipping sauce.Potato

28/03/2024

Hot & Crispy Honey Glazed Chicken Tenders:

Ingredients:
For the marination:
500 grams Chicken tenders
1 tsp Salt
1 tsp Red chilli powder
1 tsp Black pepper
1 tsp Garlic powder
1 tsp Onion powder
1/2 cup Hot sauce
1 cup Buttermilk

For coating:
2 cup All-purpose flour
1 tsp Salt
1 tsp Black pepper
1 tsp Paprika powder
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Mixed herbs

For Sauce:
1/2 cup Hot sauce
1/2 cup Honey
1/2 cup Melted butter

Oil for frying

Method:
Marinate chicken with all the marination ingredients. Let it rest for 30 minutes. Mix all the coating ingredients. Coat the tender pieces with the flour mixture. Dip in the buttermilk mixture & again in flour mixture. Deep fry in a medium hot oil until golden brown and crispy. Mix hot sauce, honey & melted butter. While still hot drizzle the honey hot sauce & mix. Serve hot . ENJOY:)

McDonalds Chicken McNuggets:

Ingredients:
300 grams Chicken mince fine
1 tsp Salt
1/2 tsp Sugar

Dry coating:
1 cup All-purpose flour
1 tsp Salt
1/2 tsp Black pepper
1/2 tsp Thyme

Tempura batter:
1/2 cup Corn starch
1/3 cup All-purpose flour
1 tsp Baking powder
1/4 tsp Baking soda
2 Eggs
1/2 cup Chilled water

Method:
Mix together chicken fine mince, salt and sugar. Make nuggets shape and freeze for 15 minutes. Mix all dry coating ingredients and coat the nuggets. Make the tempura batter. Heat the oil. Dip the nuggets in the tempura batter and immediately fry them . Fry until golden brown. Serve with your favourite dipping sauce and Enjoy:)

Chicken Kiev Balls Recipe:

Ingredients:
For filling:
100 grams Butter
1/2 tsp Salt
1 tbsp Parsley (fresh or dried)
2 tbsp Garlic (freshly chopped)

For chicken mixture:
500 grams Chicken mince
1 tsp Salt
1 tsp Black pepper
1/2 cup Breadcrumbs

For coating:
All-purpose flour
Eggs
Breadcrumbs

Method:
Mix together butter, salt, parsley & garlic. Roll into a sausage shape & keep in the freezer for 30 minutes. Mix chicken mince, salt, black pepper and bread crumbs. Let it rest for 10 minutes. Cut the butter into small cubes. Take small amount of chicken mince & put butter cube in the center
of it & make a ball. Coat the balls in all-purpose flour. Dip in beaten egg & coat it with breadcrumbs. Deep fry in medium hot oil until golden brown .Serve hot . ENJOY :)

28/03/2024

Easy to make Chicken Bread cones Samosas. Great for tea parties or kids lunch boxes.

Ingredients:
For filling:
300 grams Chicken
3-4 tbsp. Oil
3 cloves of Garlic
1 large Onion chopped
1 large Bell pepper chopped
1 tsp Salt
1 tsp. Black pepper
1 tsp Mixed herbs
1 tsp All-purpose flour
1/4 cup Milk
1/2cup Cheddar or mozzarella cheese

For the slurry:
2tbsp. All-purpose flour
1/4 cup Water

For coating:
2 Eggs 1 tbsp. Water
Breadcrumbs
Bread slice fresh

Oil for frying

Method:
In a saucepan, add oil and garlic. Sautee for 1 minute, add in the chicken. Cook until it changes color. Add onion and bell pepper and cook for a minute or two. Add salt, black pepper and mixed herbs . Sprinkle all-purpose flour mix and add milk . It will thicken a bit. Let it cool and add the cheese. Cut off the sides of the bread slices and flatten it with the rolling pin. Make a cone of bread slice, fill it with chicken mixture and seal it with the slurry. Dip in the eggs mixture and coat with breadcrumbs. Fry in medium hot oil until golden brown. Enjoy:)

MAC & CHEESE POCKETS:
Mac and cheese pockets are a delicious and portable way to enjoy the classic comfort food. Here's a basic recipe to make mac and cheese pockets:

Ingredients:

2 cups cooked macaroni pasta
1 cup shredded cheddar cheese
1 cup milk
3 tbsp. unsalted butter
1/4 cup all-purpose flour
1 tsp salt
1 tsp black pepper
Bread slices
Eggs
Breadcrumbs for coating
Oil for frying

Instructions:

Cook the macaroni pasta according to package instructions. Drain and set aside.

In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a roux.

Gradually add the milk while whisking to avoid lumps. Continue to whisk until the mixture thickens.

Add the shredded cheddar cheese to the sauce and stir until melted and smooth.

Season the cheese sauce with salt and pepper to taste.

Combine the cooked macaroni pasta with the cheese sauce, ensuring all pasta is coated.

Place a spoonful of the mac and cheese mixture onto each bread slice.

Place another slice on top and cut with a help of round cutter or glass, pinching the edges to seal the pocket.

Dip the pockets into beaten eggs and coat with breadcrumbs.

Place in the fridge for 30 minutes.

Fry in a medium hot oil until golden brown from both sides.

Serve with your favorite dipping sauce.

Feel free to customize the recipe by adding ingredients like diced vegetables, or different types of cheese to enhance the flavor. Enjoy your homemade mac and cheese pockets!

18/03/2024

Chicken kachori is a delightful and flavorful snack. Serve chicken kachoris hot with your favorite chutney or sauce.
Enjoy the delicious and spicy flavors of chicken kachori as a snack or appetizer!
Enjoy your homemade chicken kachoris!

Here's a simple recipe to make chicken kachori at home:

Ingredients:
For the dough:
2-1/2 cups all-purpose flour (maida)
3 tbsp. ghee or oil
1 tsp salt
Water, as needed

For the filling:
300 grams chicken (boiled & shredded)
4 large onions, finely sliced
1 tbsp. ginger (freshly chopped)
1 tbsp. garlic (freshly chopped)
1 tsp cumin
1 tsp red chili powder
1 tsp garam masala powder
1 tsp salt
3-4 tbsp. oil
1/2 cup fresh coriander leaves, chopped

For the slurry:
1/4 cup oil or ghee
1/4 cup all-purpose flour

Oil for deep frying

16/03/2024

This Chicken Shawarma recipe is going to knock your socks off! Just a handful of every day spices makes an incredible Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours. The smell when this is cooking is insane!
Here's a recipe to make chicken shawarma at home:

Ingredients:

For the marinade:
300g boneless, skinless chicken thighs or breasts, thinly sliced
2 tbsp. plain yogurt
1 tsp salt
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp tikka masala
1 tbsp. vinegar
1 tbsp. oil

For the pita bread:
2-1/2 cups all-purpose flour
1 cup water
1 tsp sugar
1 tbsp. yeast
2-3 tbsp. oil

For the salad:
Lettuce (finely sliced)
Carrots (finely sliced)
Onion (finely sliced)
Capsicum (finely sliced)
1 tbsp. vinegar
Pinch of salt & black pepper

For the mayo sauce:
1/4 cup yogurt
1/4 cup mayonnaise
1/2 tsp salt
1 tsp garlic (freshly minced)

For the red chili sauce:
8 red chilies
3-4 cloves of garlic
1/2 tsp salt
1 tsp zeera
1 tbsp. vinegar
1 tbsp. oil

Instructions:

Marinate the chicken with all the mentioned spices. Cover the bowl and refrigerate for 30 minutes.

For the pita bread, in a bowl add warm water and dissolve sugar. Add in the yeast and let it bloom for few minutes. Add in the all-purpose flour and make a soft dough. Add oil and knead it for another 3-4 minutes. Cover and let it rest in a warm place until double in size.

For the garlic mayo sauce mix all the ingredients.

For the red chili sauce blend all the ingredients into a fine paste.

Mix all the salad ingredients.

In a pan heat some oil and cook the chicken from both sides. Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Then, thinly slice the chicken into strips.

Divide the pita bread dough into 8 balls. Flatten out with a rolling pin and cook in a pan from both sides.

Spread the sauces on the prepared pita bread. Place some sliced chicken on each bread, lettuce and salad . Drizzle with red sauce or garlic sauce.

Roll up the bread tightly around the filling, cut in half if desired, and serve immediately.

Enjoy your homemade chicken shawarma!

12/03/2024

12/03/2024

Khao Suey is a delicious noodle dish that can be served with a variety of condiments. If you love Burmese cuisine then you must have tried this Burmese Khao Suey soup at least once. Here's a basic recipe for Chicken Khao Suey:

FOR COCONUT CURRY:
2 tbsp. vegetable oil
3 cups water
1 cup yogurt
1/2 cup gram flour
1/2 cup coconut milk
1/2 tsp chicken powder
1/2 tsp salt
1/2 tsp turmeric powder
1/2 tsp red chili powder

FOR THE CHICKEN GRAVY:
500 grams boneless chicken
3 tbsp. oil
2 tbsp. garlic (freshly chopped)
2 medium size onions (finely chopped)
1/2 cup tomato puree
1/2 tsp salt
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp turmeric powder

FOR THE TOPPINGS:
Cooked spaghetti
Chopped fresh coriander
Boiled egg
Lemon slices
Fried garlic
Potato chips
Red chili (optional for heat)

Instructions:

Heat the vegetable oil in a large pot over medium heat. Add the spices, water, yogurt and gram flour. Stir continuously and cook for 2-3 minutes. Add the coconut milk.

Bring the soup to a boil, then reduce the heat to low and let it simmer for about 8-10 minutes, allowing the flavors to meld. Taste the soup and adjust the seasonings with salt and pepper as needed.

In a separate pan , add oil and sauté garlic until fragrant. Add the onion and sauté until translucent. Add the chicken and the spices. Pour the tomato puree and let it simmer until the oil separates.

Serve the soup by placing a portion of spaghetti noodles in each bowl. Ladle the hot soup over the noodles.

Top it up with chicken gravy.

Let everyone customize their bowls with toppings like chopped coriander, boiled eggs, sliced lemon, fried garlic, potato chips sticks and red chili flakes if desired.

Enjoy your homemade Khao Suey!

Feel free to adapt this recipe by using different proteins like beef or tofu, and adjust the toppings to your preference. Khao Suey is a versatile and comforting dish that can be customized to suit your taste.

12/03/2024

Chicken pakora is a popular pakistani snack made by marinating chicken pieces in a spiced batter and then deep-frying them until crispy. It's a delicious and flavorful dish often served as an appetizer or a snack. Here's a basic recipe to make chicken pakora:

Ingredients:

300 grams boneless chicken, cut into bite-sized pieces
4-5 tbsp. besan
1 tsp salt
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp carom seeds (ajwain)
1/2 tsp kasoori methi
1/4 tsp baking soda
2-3 tbsp. chopped fresh coriander leaves
Water, as needed
Oil for deep frying

Instructions:

In a large mixing bowl, marinate the chicken with all the ingredients .

Let it rest for 10-15 minutes.

Heat oil in a deep frying pan or kadhai over medium heat.

Once the oil is hot, carefully drop the chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry the chicken pakoras in batches, if necessary.

Fry the chicken pakoras until they are golden brown and crispy, turning occasionally to ensure even cooking.

Once done, remove the chicken pakoras from the oil using a slotted spoon and drain them on paper towels to remove excess oil.

Serve hot with your favorite dipping sauce or chutney.

Enjoy your delicious chicken pakoras as a snack or appetizer!

10/03/2024

Ingredients:
200 grams chicken mince
3-4 tbsp. oil
1 medium onion finally chopped
1/2 cup sweet corn
1/2 cup cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp red chili flakes
1 tsp mixed herbs
1 tsp garlic powder
Bread slices
2 Eggs
Oil for frying

Method:

In a pan, sauté onion in oil until translucent.

Add in the chicken mince and cook until it changes it's color.

Add in all the seasonings.

Mix in the sweet corn and cheese.

Trim the bread slices to make a circle. Use the sides of bread slices to make breadcrumbs.

Flatten the bread circles with a rolling pin.

Apply water on the edges of the bread circle.

Add in the chicken mixture. Seal the edges completely.

Beat eggs with 2 tbsp. of water. Dip in the halfmoons in egg mixture.

Coat with breadcrumbs.

Fry in medium hot oil until golden brown.

ENJOY:)