Chicken Mughlai Tikka Recipe

Mughlai tikka curry Greetings and welcome to the majority of our fans from everywhere throughout the world, and on the off chance that you are in the state of mind for something smooth and imperial then the top notch and velvety Chicken Mughlai Tikka Recipe from the biggest and number one sustenance system of Pakistan: sooperchef.pk is here to edify your taste buds. This Mughlai regal cooking is incredible for ...

Ingredients:

• 515 gms of K&N's Mughlai Tikka
• 1, large Onion – (finely blended into a paste and boiled)
• 1 tablespoon Garlic Ginger Paste
• 2 - 3 Tomatoes, medium sized (pureed)
• 2 Green Chili, finely chopped
• as per taste Salt
• 1 teaspoon Red Chili Powder
• ¼ teaspoon Turmeric Powder
• ½ teaspoon Coriander Powder – (roasted and grounded)
• 1 Tsp Cumin – (roasted and grounded)
• ½ teaspoon Black Pepper Powder
• 2 Tbsp Coconut Milk
• Cream – ½ cupl
• Almonds – 8-10
• Cashew Nuts –8-10
• Coconut milk 2-3 Tbsp
• Oil – ¼ cup
• Whole Spices – 1 Bay Leaf, 1 Cinnamon Stick (2-3 inches), ½ teaspoon Whole Mace, 2 Whole Cloves, ½ tsp Black Cumin, 1 Cardamom Pod

For Garnish:

• Fried Onions
• Fresh Coriander
• Green Chilies

Direction for Chicken Mughlai Tikka :

1. Prepare K&N’s Mughlai Tikka as per the instructions on the pack and set aside.
2. Blend boiled onions into a smooth paste.
3. In a pot, add a quarter cup of oil and add all the whole spices. Once they begin to sizzle, add the onion paste.
4. Let the onions cook until they turn light brown. Now add the ginger garlic paste and chopped green chili. When the ginger garlic turns brown, add the tomato puree, salt, red chili
5. powder, black pepper, turmeric, cumin and coriander powder, and let it cook on a medium flame by adding half a cup of water.
6. Grind the nuts with 2-3 Tbsp of coconut Milk.
7. When the curry is partially cooked add nut paste and cream. Cook until the curry is smooth and thick. Now add prepared K&N’s Mughlai Tikka
8. Now mix and let it simmer for another 2 to 3 minutes on a low flame.
9. Garnish with coriander, green chillis
10. Serve with naan

Article By: Sooperchef.pk

Chicken Achari Pulao Recipe

Pulao or Palao is a dish that is essentially made out of rice and is cooked in a juices blend. More often than not, pulao rice recipe have a tendency to have a brilliant dark colored shading because of the juices blend as the flavors blend is right off the bat being readied or sautéed with the cooking oil and the expansion of soup. At that point the extra of broiled onions, and different veggies or meat with a blend of fundamental flavors are added with wet rice to give a last bit of cooking pulao. This one of a kind ...

Ingredients for Rice:

• 700 gm Guard Supreme Basmati Rice
• Water (As Needed)
• Ingredients for Pickle/Achari Masala:
• 4 TBSP Fennel Seeds
• 1 TSP Citric Acid
• 2 TBSP Cumin
• 2 TBSP Brown Mustard Seeds
• 2 TBSP Whole Coriander
• 2 TBSP Nigella Seeds
• 1 TBSP Fenugreek Seeds
• 1 TBSP Turmeric Powder
• 1 TSP Garam Masala
• 1 TSP Salt
• 5 TBSP Red Chili Flakes

Ingredients for Chicken Stock/Yakhni:

• 4 Cup Water
• 800 gm Chicken
• 2 Onions (small sliced)
• 5 Cloves of Garlic
• 4 Small chunks of Ginger
• 1 TBSP Whole Spices
• 1 TBSP Whole Coriander
• 1 TSP Salt

Ingredients for Chicken Achari Pulao:

• 1 Cup Oil
• 3 Onions (Medium sliced)
• 1 TBSP Whole Spices
• 4 Tomatoes (Medium Sliced)
• 4 Green Chilies (Sliced)
• 4 TBSP Pickle/Achari Masala
• ½ Garlic Powder
• ½ TSP Ginger Powder
• 1 TSP Garam Masala
• 1 & ½ TBSP Red Chili Powder
• 1 TSP Cumin
• Salt (As needed for taste)
• 1 Cup Yogurt
• 700 gm Boneless Chicken (Cooked)
• 4-5 Pieces Dry Plum
• 4-5 Pieces Mango Pickle
• 2 Sliced Lemon
• 3 Cup Chicken Stocks
• 700 gm Guard Supreme Basmati Rice (soaked)

Directions for Rice:

• Add water in a bowl then add Guard Supreme Basmati rice and soak for 22-25 minutes

Directions for Achari Masala:

• Grind all the ingredients for Achari Masala (Fennel Seeds, citric acid, cumin, brown mustard seeds, whole coriander, Nigella seeds) except fenugreek seeds
• Then put this grinded mixture into fenugreek seeds
• Add turmeric powder, garam masala, salt, red chili flakes, & mix
• Achari Masala is ready

Directions for chicken stock/yakhni:

1. Add water in a cooking pan, then add chicken, onions, garlic cloves, ginger chunks, whole spices, whole coriander, salt, & cook for 10-12 Minutes
2. Separate the boneless chicken & strain the stock

Directions for Chicken Achari Pulao:

1. Add cooking oil in a pan, then add onions, & fry for awhile
2. Add whole spices, tomatoes, green chilies, pickle masala, garlic powder, ginger powder, garam masala (powder) red chili powder, cumin, salt, then cook again by adding yogurt
3. Now add cooked chicken (which we have cooked during chicken stock preparation)
4. Add dry plums, mango pickle, lemon slices, & cook for a while by adding Chicken Stock/yakhni
5. Finally Add Guard Supreme Basmati Rice (which we have already soaked in water) & Simmer for 10-12 minutes
6. Chicken Achari Pulao is ready

Article By: Sooperchef.pk

Dahi Baray Recipe in Urdu and English

Dahi Baray recipe is so yummy and mouthwatering to be made at the time of Iftar. It is a popular street snack that is served all across the country and is spicy and a pure desi delight. There are various other Pakistani food recipes that can be tried at the time of Iftaar but ...

Ingredients for Tamarind sauce

• 4 cup Tamarind Pulp (soaked in the 3 cups of water for 1 hour)
• 1 cup water
• 20 Date Palm (Seedless)
• Salt to Taste
• 1 Tsp Chaat Masala
• 1 Tsp Red Chili Powder
• 1 Tsp Ginger Powder
• 1 Tsp Crushed Red Chili
• 1 cup Sugar
• 1-1/2 cup Jaggery Powder

Ingredients for Bhallay

• 1-1/2 cup White Lentils
• 1 Cup Split Yellow Lentils
• 2-3 Tsap Water
• 1 Pinch Baking Soda
• ¼ Tsp Salt

Ingredients for Yogurt

• 1 Kg Yogurt
• 1 Tbsp Corn Flour
• Salt to Taste
• 3-4 Tbsp Sugar
• 1 cup Milk

Ingredients for Dahi Baray

• Prepared Bhally
• Prepared Yogurt
• Black Salt to Taste
• Roasted Cumin as needed
• Red chili as needed
• Tamarind sauce as needed
• Green Chatni as needed
• Chaat Masala as needed

Direction for Tamarind Sauce:

1. In a large skillet add tamarind pulp, water and date palm and cook it for 15-20 minutes
2. Now a blender to blend it, after blending add salt, chaat msala, red chili powder, ginger powder, red chili crushed, sugar, Jaggery Powder and cook it for 12-15 minutes on medium flame.

Direction for Bhalla:

1. In a blender blend yellow lentils and white lentils by adding water then let it out in a bowl
2. Now add, salt, baking soda and keep mixing in one direction until the mixture blends well
3. Now leave it for 15-20 minutes
4. Now fry the Bhalla in medium heat cooking oil and then let it cool
5. Now soak these fried Bhalla in the salted water for 10-12 minutes
6. After that, press the Bhalla for drain water
7. Direction for Yogurt
8. In a bowl, add yogurt, salt, corn flour, sugar, milk and blend it well.
9. Direction for Dahi Baray Preparation
10. First of all, put a Bhalla in the plate and add some prepared yogurt on it and use black salt, roasted cumin, red chili powder, chaat masala, green chatni, tamarind sauce to taste.

Article By: Sooperchef.pk

Mango Chutney | Keri Chatni | Aam ki Chatni Recipe

Aam ki chutney: There are a huge number of motivations to abhor summer yet a mango ain't one. Furthermore, the flavorful and saucy Mango Chutney recipe by the biggest and number one positioning, online sustenance and cooking system of Pakistan: sooperchef.pk is one of the absolute best approaches to join the lord of organic products in your eating regimen this late spring. The aam ki chutney formula likewise passes by the name of Keri ki chutney, which is the local word for a green or unripe mango: the kind that is utilized for the readiness of the sweet and sharp aam ki chutney.

Ingredients for Mango/Keri Chutney:

• ½ KG Keri’s/Ripped Mangoes (Sliced)
• 1 Cup Water
• ½ KG Sugar
• 1 Tsp Ginger Powder
• 1 Tsp Black Salt
• ½ Tsp Roasted Cumin
• ½ Tsp Black Pepper (Crushed)
• ½ Tsp Red Pepper (Crushed)
• 1 Tsp Nigella Seeds
• ½ Tsp Red Chili Powder
• ½ Cup Vinegar

Directions:

1. Cut the Keri’s/Ripped mangoes into small slices
2. Add water & Keri’s in a cooking pot, then cook for 10 minutes with medium flame
3. Then add sugar, ginger powder, cook for 10-12 minutes
4. Now add black salt, roasted cumin, crushed black pepper, crushed red pepper, nigella seeds, red chili powder, cook again for 20 minutes by adding vinegar
5. Keri/Mango Chutney is ready
6. Serve it with paratha/Fried Naan

Article By: Sooperchef.pk

Keema Samosa Recipe (Pakistani)

Hi Foodies. Welcome to SooperChef, your definitive kitchen partner that aides you to make luscious and interesting dishes each and every day by giving you the total formula, fixings, guidelines alongside the cooking technique, all shrouded in the 1-minute moment cooking video. You can watch the video and cook inside the solace of your home and attempt a Keema Samosa Recipe each and every day for your family and friends and family. This time, SooperChef is presenting to you the desi enjoyment of extraordinary sort of Samosa Recipe that is known as ...

Ingredients for Filling Mixture:

• 2 Tbsp Cooking Oil
• 1 Tbsp Ginger Garlic Paste
• 300 gm Minced Mutton
• Salt (As Needed)
• ½ Tsp Cumin (Roasted & Crushed)
• ½ Tsp Turmeric powder
• ½ Tsp Coriander (Roasted & Crushed)
• 2 Tbsp (Red Chili Powder)
• 3-4 Green Chilies (Chopped)
• 2 Medium Sized Onions (Chopped)
• 2 Tbsp Fresh Coriander

Ingredients for Qeema Samosa:

• 2 Tbsp All purpose Flour
• Water (As Needed)
• Samosa Patti’s (As Required)
• Filling Mixture (As Required)
• Cooking Oil (As needed for frying)

Directions for Filling Mixture:

1. Add Cooking oil in a pan, let it some warm
2. Then add ginger garlic paste, fry it lightly then add mutton minced, & cook for a while
3. Now add salt, roasted Cumin (crushed), turmeric powder, roasted coriander (crushed), red chili powder, mix well & cook until fully done
4. Add Green Chilies, onions, fresh coriander, & cook
5. Filling mixture Qeema Samosa is ready

Directions for Qeema Samosa:

1. Add water in a small bowl then add Maida & prepare a mixture
2. Take a roll patti & make small samosa in a triangle shape
3. Apply Maida mixture (which we have prepared in 1st step) at the corners of samosa with the help of a soft brush
4. Now fill this samosa with filling mixture which is already prepared
5. Close from the corners (It will not open because we have applied Maida at the corners)
6. Put these samosa’s into a transparent plastic bag for freezing purpose (You can freeze for 2-3 weeks)
7. Add cooking oil in a pan & fry these samosa until they changed into golden
8. Brown Serve with Ketchup/Raita

Article By: Sooperchef.pk

Keema Lobia Recipe

Qeema Lobia recipe is a sort of formula that serves your craving with its novel mix of two flavorful great things, Minced meat (Chicken, Mutton or Beef) and Lentils that are contained White Lobia. This mix of two unique fixings makes an ideal dish to be tasted at the season of lunch or supper. This dish can be supplemented with roti, naan, mint raita, plate of mixed greens, or any kind of chutney. You can likewise eat it with plain bubbled rice. This dish is no uncertainty going to satisfy your taste buds because of its rich and tempting flavor that is a mix of minced meat and lentils.

Ingredients for Qeema Lobiya:

• ½ Cup Oil
• 1 Tbsp Ginger Garlic Paste
• ½ KG Minced Mutton
• 2 Tomatoes (Medium sized & chopped)
• 1 cup Fried Onions
• Salt (As needed)
• 2 tbsp Red Chili Powder
• 1 Tsp Cumin
• ½ Tsp Turmeric powder
• 1 Tbsp Garam Masala
• 1 Tsp coriander Powder
• 1 Cup water
• 150 gm (White Beans (Boiled)
• 1 Cup yogurt
• 1 Tbsp Garam Masala

Directions for Qeema Lobiya:

1. Add cooking oil in a pan
2. Then add ginger garlic paste, fry it lightly
3. Add minced mutton, tomatoes, fried onions, salt, red chili powder, cumin, turmeric powder, Garam Masala, coriander powder, water & cook for 20-25 minutes on medium flame
4. Then add white beans (Boiled), Garam Masala, & cook for some seconds
5. Complete Garnishing with the help of lemon slices & green chilies
6. Serve with Chapati & Raita

Article By: Sooperchef.pk

Tikka Pulao Recipe

Tikka pulao Greetings, welcome, and favors of Ramadan from the biggest web based cooking and nourishment system of Pakistan: sooperchef, which is including the delectable tikka pulao recipe to its extensive variety of sweet-smelling and flavorful pulao formulas that you can access for nothing. Through the span of the most recent two years, there have been various tasty formulas on the board of sooperchef.pk that you can get ready at your home for your friends and family. Here are probably the most first class noteworthy specifies on the menu of sooperchef right now, the great and creative ...

INGREDIENTS

• 515 gms K&N's Mughlai Tikka
• 500 gm Rice
• 1 tbsp Ginger garlic paste
• Salt to taste
• 1 onion, medium
• ½ cup yogurt
• 1 tsp red chili crushed
• 1 tbsp coriander crushed
• 1 tbsp cumin seeds crushed
• Mix whole spices as required (5g)
• ¾ tsp yellow color
• 3 tbsp butter
• 3 tbsp ghee
• 2 – 3 green chilies
• 1 cup Milk
• 1 cup Water
• 25 gm soaked almond
• 25 gm soaked pistachio
• 25 gm Raisin

Direction for Mughlai Tikka Pulao

1. Prepare K&N’s Mughlai Tikka as per the instructions on the pack and set aside.
2. Heat ghee and butter in a pan, add in chopped onion and ginger garlic paste. Fry well for 1 – 2 minutes.
3. Then add mix whole spice, Fry well till it gets golden brown in colour.
4. Now add green chilies, yogurt, crushed red pepper, crushed coriander and crushed cumin seeds. Fry well for 1 – 2 minutes.
5. Add soaked rice, salt to taste and a little water. cook till rice start coming on the top.
6. Then add milk, almond, pistachios, raisins and Mix well.
7. Add K&N’s Mughlai Tikka and simmer on low flame for 8 – 10 minutes.
8. Dish out and serve hot

Article By: Sooperchef.pk