Kabab with Creamy Coconut Curry Recipe

Ingredients

Kabab with Creamy Coconut Curry Recipe

• For the Kebabs
• 400 g of K&N’s kafta kabab
• For the Curry
• 3 tbsp Oil
• 1 large Onion finely chopped
• 1 tsp Garlic paste
• 1 Green Chilli deseeded and sliced lengthwise
• 5 Curry leaves
• 5 tomato puree
• ½ tsp ground Cumin
• 1 tsp ground Coriander
• ¾ tsp ground Turmeric
• ½ tsp Chilli powder
• 1 ½ cup Coconut Milk
• ½ cup Water (as needed)
• 1 Lime quartered
• Fresh Coriander leaves
• Lemon-Scented Basmati Rice
• 1 tablespoon vegetable oil
• 2 tbsp onion chopped
• 1 teaspoon finely chopped fresh ginger
• 2 cups water
• 1½ cups basmati rice
• 1 tsp fresh lemon zest
• Salt to taste
• 1/2 teaspoon ground cumin
• To Serve
• 8 lime wedges
• 8 fresh cilantro sprigs

Instructions For the Kebabs

Prepare K&N's Kafta Kabab as per the instructions on the pack
Instruction For the Curry
In a large sauté pan over medium heat,heat the oil and cook onion until lightly browned.
Add garlic paste, green chilli and curry leaves and stir through.
Add tomatoes and the rest of the spices and cook for about 5 to 10 mins over medium heat.
Stir through the coconut milk and cook rapidly over medium high heat until the sauce thickens.
Add water as needed if you feel the need to thin out the sauce.
Add the prepared K&N’s Kafta Kabab to the sauce and stir to coat well.
Garnish with fresh coriander leaves
Serve with lime wedges.

To make the Lemongrass Scented Basmati Rice

Heat a sauce pot with the vegetable oil over medium heat. Add the onion and ginger and cook for 30 seconds, or just until fragrant.
Stir in the lemon zest, salt and cumin for 1-2 minutes. Now add soaked rice,water and cook it for 3-4 minutes. Now add lemon slices and tightly cover the pot with a
lid, lower the heat to a simmer and cook for approximately 10 to 15 minutes or until the rice is fully cooked.

Article By: Sooperchef.pk

Mansaf

Ingredients for Mutton Stock:

Mansaf

• 1 Kg Mutton
• 2 tbsp Cooking Oil
• 1 Onion (medium)
• 3 Garlic (sliced)
• 1 Tbsp Garam Masala
• 1 Tbsp Salt
• Water as Needed

Ingredients for Yogurt Mixture:

• 2 Tbsp Cooking Oil
• 1 Tbsp Garlic Paste
• 3 cup Yogurt
• ½ Tsp Turmeric 
• 1-1/2 cups Mutton Stock
• 1 Kg Boiled Mutton

Ingredients for Rice:

• 4 Tbsp Butter
• ½ Cup Almond (peeled & Slice)
• 700g Guard Ultimate Rice
• 1 Tsp Cumin Powder
• ½ Tsp Cardamom Powder
• Salt to Taste
• 3 Cup Hot Water

Direction for Mutton Stock:

1. In a cooking pan, add onion, garlic, mutton, garam masala, salt, water and cook for a while.
2. Now remove the foam then cover and cook it for 25-30 Minutes
3. After that separate mutton stock and mutton.

Direction for Yogurt Mixture:

1. In a cooking pan, add cooking oil, garlic paste, yogurt, turmeric and cook for a while.
2. Now, add mutton stock, mutton and cover it for 20 minutes on low medium flame.
3. After that separate mutton and yogurt mixture.

Direction for Rice:

1. In a cooking pot, add butter and melt it then add almond and fry it.
2. Now, let the almond out from the pot and add soaked rice in it
3. After that, add cumin powder, cardamom powder, salt, hot water and cook until water is evaporated
4. Then steam for 10 minutes on low flame.

How to serve:

1. Place the chapati on a plate and then drizzle the yogurt mixture and then add some cooked rice on it now place the mutton on it and garnish with the fried almonds
2. and fresh coriander.

Article By: Sooperchef.pk

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Spicy Chicken Masala Recipe

This is a delectable chicken curry recipe, with loads of spices and flavours to relish upon. A quick and easy version of your favourite Indian dish.

Ingredients Of Spicy Chicken Masala

• 2 Tbsp Mustard oil
• 2 Tbsp Curry leaves
• 1 tsp Kalonjee
• 1 tsp Saunf
• 2 tsp Garlic
• 1 Cup Onion, chopped
• 1 Cup Tomatoes, chopped
• 1/2 tsp Ginger
• 5 Nos Green Chillies
• 1 Kg Boneless Chicken
• 1 tsp Salt
• 1 tsp Tomato puree
• 1 Tbsp Red chilli powder
• 1 tsp Cumin powder
• 1 tsp Black salt
• 1 tsp Peppercorn (crushed)
• 1 Cup Water
• 1 Tbsp Mint
• 1 Cup Coriander

How to Make Spicy Chicken Masala

1. Heat mustard oil in a pan.
2. Add curry leaves and fry on a low flame.
3. Take out the fried curry leaves and put kalonjee, saunf and garlic in the same oil. Roast them together until yellowish-brown.
4. Now add chopped onion and mix them until golden brown.
5. Add tomato puree, ginger and green chillies to the pan and mix well.
6. Cover the pan and let it cook for a while.
7. Now open the pan and add the boneless chicken pieces to the cooked masala.
8. Mix the chicken thoroughly to coat it well with the masala.
9. Add some salt and tomato puree. Stir well.
10. Bring to simmer, and add red chilli powder, cumin powder, black salt and crushed peppercorn. Mix well.
11. Add a cup of water and let it cook till simmer.
12. Put a cup of mint leaves followed by coriander leaves. Mix thoroughly.
13. Add the fried curry leaves in the end. Mix well and cook till simmer.
14. Serve hot with little garnishing of coriander leaves on top.

Nalli Nihari Recipe

1. Nihari is a slow-cooked mutton curry. The word Nihar originates from the Arabic word 'Nahar' which means 'day'. It was served to the kings after the morning prayers.

Ingredients Of Nalli Nihari

• 1 cup baby lamb with bones
• 1 tsp mace
• 1 bay leaf
• 2 pods green cardamom
• 1 tsp cloves
• 1 pod black cardamom
• 2 tsp fresh garlic
• 1 tsp fresh ginger
• 1 tsp garam masala
• 1 Tbsp coriander powder
• 1 tsp yellow chilli powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 Tbsp fried onions
• 1/2 cup curd
• Salt to taste
• 1 Tbsp ghee
• 1 cup lamb stock
• 1 tsp gram Flour (besan)
• Kewda water
• 1 tsp screw pine essence

How to Make Nalli Nihari

1. In a heavy bottomed pot boil lamb and remove the unwanted parts.
2. In a hot pan, add some ghee, whole garam masala and ginger garlic paste; stir till the paste is cooked. Add some fried onions.
3. Put turmeric powder, cumin powder, yellow chilli powder and coriander powder.
4. Saute with the boiled lamb. Add lamb stock to it and let it cook for sometime till the lamb gets tender.
5. Add nicely whisked curd and add diluted gram flour to the gravy. Season with salt.
6. Stuffed Egg Recipe
7. Eggs stuffed with a mixture of masalas, curd, nuts, cheese and tamarind paste, dipped in batter and fried crisp.

Ingredients Of Stuffed Egg

• 8 Eggs
• For Stuffing:
• 2 Onions
• 1 Tbsp Cumin seeds
• 2-3 Bay leaves
• A pinch of Mace (whole)
• 1 Star anise
• 1 tsp Ginger paste
• 1 Tbsp Garlic paste
• 1 Tbsp Garam masala
• 4 Tomatoes
• 500 Gram Curd
• To taste Salt
• To taste Black pepper
• 150 Ml Tamarind paste
• 200 Gram Walnuts (crushed)
• 200 Gram Apricot (crushed)
• 200 Gram Almond (crushed)
• 200 Gram Fig (dried, crushed)
• 300 Gram Goat cheese
• 1 Tbsp Yellow butter
• 5 Lemons (juiced)

For Batter:

• 400 Gram Gram flour (besan)
• 50 Gram Flour
• 3 Tbsp Turmeric powder
• 3 Tbsp Red chilli powder
• 2 tsp Cinnamon powder
• 1 Tbsp Aamchoor
• 500 Ml Cooking oil

For Garnish:

• 1 Carrot
• 1 Turnip
• 1 Cucumber

For Roghni Naan:

• 500 Gram Refined flour (maida)
• 100 Gram Milk powder
• 50 Gram Sesame seeds
• 5 Tbsp Sugar
• 50 Gram Butter
• 2 Eggs
• 1 Litre Milk
• 1 tsp Yeast

Prepare Stuffed Egg:

1. Heat oil in a pan. Add onions and saute to light brown.
2. Then add whole spices and ginger paste, garlic paste.
3. Next, add garam masala followed by tomatoes, and saute.
4. Add water and beaten curd. Keep stirring to avoid curdling.
5. Season with salt and pepper.
6. Add tamarind paste, crushed nuts, goat cheese, butter and lemon juice.
7. Blend if required, to get a smooth creamy consistency.
8. Boil eggs and make a small hole on one end. Fill the stuffing in eggs through this.
9. Then make a batter using the two flours, salt, pepper and the other powder spices.
10. Dip stuffed egg in the batter and deep fry in cooking oil.11.Garnish with carrot, turnip and cucumber.
11. Serve with roghni naan.

Prepare Roghni Naan:

1. Knead dough with all the ingredients mentioned. Keep aside for 1/2 an hour.
2. Roll out and cook naans in the tandoor.

Restaurant Style Fried Chicken Recipe

The fried chicken from that restaurant that you've been craving for can now be easily prepared at home. This easy and quick recipe makes for some delicious fried chicken wings. So just invite your friends and family over for a chicken party and impress them with your cooking skills!

Ingredients Of Restaurant Style Fried Chicken

• 1 Egg
• 1/4 tsp Salt
• 1/4 tsp White pepper
• 1 Cup Maida
• 1/2 tsp Salt
• 1 tsp Red chilli powder
• 1 tsp Garlic powder
• 1 tsp Ginger powder
• 1 tsp Onion powder
• 1 tsp Oregano
• 1 tsp Chillil flakes
• 1/2 tsp White pepper
• 1 tsp Basil
• 6 Nos Chicken drumsticks
• 1/2 tsp Salt
• 1/2 tsp White pepper
• As required Bread crumbs

How to Make Restaurant Style Fried Chicken

• Break an egg in a bowl and whisk thoroughly.
• Add salt and white pepper to the egg. Whisk more.
• Now take maida in a bowl. Add salt, red chilli powder, garlic powder ginger powder along with onion powder, oregano, chilli flakes and some more of white pepper and basil.
• Mix all of it thoroughly

For Marination:

1. Take chicken drumsticks in a bowl.
2. Add salt and white pepper to the bowl. Mix well with bare hands.
3. Keep aside for an hour to marinate.

Prepare Chicken

1. After marination, take chicken pieces one after another and coat it thoroughly with the spice mixture, egg mixture and bread crumbs respectively.
2. After coating the chicken piece, deep fry it in a hot oil pan.
3. Hot and crispy Restaurant Style Fried Chicken is ready to serve.

Peri Peri Chicken Recipe

Peri peri chicken is a world renowned dish, famous for its bold, vibrant and extremely spicy flavour.
Ingredients Of Peri Peri Chicken
Chicken 1 kg

For the piri-piri sauce:

• 6-12 fresh red chilies,
• 1 Tbsp garlic, chopped
• 1 tsp salt
• 1/2 tsp oregano
• 1/2 tbsp paprika (or red chili powder)
• 100 ml olive oil
• 50 ml red wine vinegar

How to Make Peri Peri Chicken

1. Preheat the oven to 180C.
2. Place the chilies on a roasting tray and roast them for 10 minutes.
3. Cool and roughly chop the chilies.
4. Place the chilies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
5. Allow the mixture to cool, then place in food processor and blend to a fine paste.
6. Place the chicken in a sealable plastic bag.
7. Add half the piri-piri sauce, spreading it evenly over the chicken.
8. Seal and marinate in the refrigerator for at least 4 hour.
9. Skewer the marinated chicken and grill till done.
10. Chef's tip: If you don't find paprika then use red chili powder.

Article By: Sooperchef.pk

Chicken Shashlik With Gravy Recipe

Ingredients:

Chicken Shashlik With Gravy Recipe

• 400 gm K&N’s Tender Pops
• 1 K&N’s Chicken STOK
• Salt as per taste
• Red Chili Crushed ½ tsp
• Black Pepper, Crushed ½ tsp
• Sugar ½ tsp
• Cooking Oil 2 tbsp
• Ginger & Garlic Paste 1 tbsp
• Capsicum 1 Cup, diced (large)
• Onion 1 medium, diced (large)
• Tomato 1 medium, diced (large)
• Tomato Paste 1 tbsp
• Chili Garlic Sauce 1tbsp
• Tomato Ketchup 1 tbsp
• Soy Sauce 1 tsp
• Corn Flour 1/2 tbsp
• Water 1 cup

Method

1. Heat the oil in the pan. Add ginger & garlic paste, salt, tomato ketchup, soy sauce, tomato paste, chilli sauce and stir well
2. Add the water and K&N’s STOK, and bring it to the boil.
3. Turm the flame to medium and now put the capsicum, onion, tomato and cook for 2 minutes.
4. Add the corn flour (mixed with water), and stir. Now put the prepared K&N’s Tender Pops and mix well in the gravy.
5. Serve Hot with the white rice.

Article By: Sooperchef.pk

Wings with Lemon Sauce

Ingredients

Wings with Lemon Sauce

• 425g K&N's Combo Wings
• Salt as needed
• 1/2 tbsp White chili powder
• 1 tsp corn flour
• Cooking Oil (As Needed)
• 1 tbsp Ginger Garlic paste
• 2 tbsp chili sauce
• 1 cube K&N's Stok
• 1 tbsp lemon juice
• 2 tbsp sugar
• 1 Lemon (For Lemon zest)
• 1/2 cup Water

Directions:

1. Prepare the K&N's Combo Wings as per the instructions on the pack.
2. Now In a pan, add cooking oil (2 tbsp), ginger garlic paste, chili sauce, salt, white pepper powder (1/2 tbsp), lemon juice, Lemon Zest, sugar, 1/2 cup of water, K&N's Stok and cook it for a 4-5 minutes.
3. Now add corn flour mixed with water while stirring. Cook it again for a minute.
4. Now add and mix the fried K&N’s Combo Wings in it and cook it for more 2 minutes.
5. Your tasty lemon chicken is ready

Article By: Sooperchef.pk

Greek Chicken Pasta Recipe

Ingredients

Greek Chicken Pasta Recipe

• 150gm K&N’s Smoked Breast Fillet
• 2 cups penne
• 1 tbsp Olive oil
• 2 cloves garlic, minced
• 150gm cheddar cheese
• 1/2 cup whole milk
• 150 gm cream
• 1/2 cup melted butter
• 1 tbsp. lemon juice
• 1 tsp. lemon zest
• 1 1/2 cup halved cherry tomatoes
• 1/2 cup pitted olives, halved
• 1 cucumber, chopped
• 1/4 cup Chopped fresh parsley, for serving

Direction

1. Prepare the K&N’s Smoked Breast Fillet Strips as per the instructions on the pack
2. Take a pan and add cooking oil and garlic minced. Cook until the garlic is fragrant, about 1 minute. Add milk, cream, cheddar cheese and butter.
3. Cook, stirring occasionally, until the cheeses have melted. Stir in lemon juice and zest then season with salt and pepper to taste.
4. Add cooked pasta, cherry tomatoes and cucumber. Toss until evenly combined.
5. Add Smoked Breast Fillet Strips and pitted olives, and mix well.
6. Garnish with parsley and serve warm.

Article By: Sooperchef.pk

Stir Fry Chicken with Vegetables

330gm K&N's Chicken Tempura

Stir Fry Chicken with Vegetables

• 1 tablespoons soy sauce
• 2 tbsp chili sauce
• 2 tablespoons vinegar
• 3 tablespoon cooking oil
• 1 cup broccoli, cut into pieces (Boiled)
• 1/2 cup boiled peas
• 1 large bell pepper (Diced cut)
• 1/2 cup carrot ( cut)
• 1/2 tablespoons cloves garlic, minced
• 1 K&N's Stok
• 2 tablespoons Ketchup
• 1/2 Onions (Diced cut)
• 2 green onions chooped

Prepare K&N's Chicken Tempura as per the instruction on the pack.

1. Heat 1 tablespoon cooking oil in a large skillet or wok over medium-high heat; cook and stir carrot, broccoli and peas for 2 to 3 minutes. Now add ½ cup of water and K&N’s stok cube and let it simmer for 4-5 minutes. Transfer vegetables and sauce to a large bowl.
2. Take a pan, add oil over medium-high heat stir in garlic, onion, bell pepper for 1 to 2 minutes then add stir vegetables (step 2). Now add soy sauce, chili sauce, ketchup , vinegar and prepared K&N’s Chicken Tempura, and stir for another minute. Sprinkle with green onions.

Article By: Sooperchef.pk