Tennesse Hot Fries Chicken Tenders

Ingredients:

14 ounce of un cooked chicken tenders

Himalayan pink salt

½ teaspoon of ground black pepper

250 grams all-purpose flour

150gram of butter milk

1teasppon of hot sauce

500grams of vegetable oil

3 table spoon of butter

1teaspoon of paprika powder

1teaspoon of ground red pepper

¼ teaspoon of garlic powder

Directions to cook:

Wash the chicken tenders and place them aside to drain the excess water. Put the chicken in a bowl add in the chicken tenders the Himalayan pink salt and ¼ teaspoon of black pepper. In a separate bowl , mix together all-purpose flour, Himalayan pink salt, and remaining black pepper and whisk it. In a separate bowl, mix together the butter milk and hot sauce together with a beater. Take the chicken tenders, and dip them in the seasoned flour mixture to coat them properly. Now dip the coated chicken into the butter milk mixture and then coat it back into the flour mixture. Take a 12-inch skillet, place it on a medium flame and heat the oil till it reaches the 350farenheit temperature. fry the coated chicken tenders  in the heated cooking  at least for 5 minutes keep changing the chicken tenders sides  fry the tenders till they become golden brown in color and no longer remains pink in center. When fried, place chicken tenders on the in a plate lined with the paper towel to drain the excess oil.  Place a small sauce pan on the medium flame melt the butter on it . In a separate bowl beat together the paprika  garlic powder and the  and red pepper with a beater . Now brush the spicy butter mixture on the fried tenders with the brush.  They are ready to serve. Serve them with wraps, bread slices or with the rice.

Disclaimer:

The statements enclosed herein have not been evaluated by the Food and Drug Administration. The products mentioned on this site are not intended to diagnose, treat, cure, or prevent any disease. Information and statements made are for education purposes and are not intended to replace the advice of your family doctor.

Buttermilk Scones

Ingredients:

3 ½ cup of self-rising flour

2 tablespoon of caster sugar

60 gram of butter sliced

1 ½ cup of buttermilk

Himalayan pink salt

Jam to serve

Whip cream to serve

Direction to bake:

Set the oven to preheat at 220 degree Celsius. Take a 8 cm deep 19 cm square cake baking pan. Grease it with the baking spray and flour it .now place it aside. Take a large bowl .put in it the flour, pinch of pink salt and sugar in it. Mix it well. Add in it the butter and mix it well. With the fingertip rub the flour mixture and butter until it resembles the fine bread crumbs.  Make a well in the center of the flour mixture add the buttermilk in it stir the flour mixture with a flat bladed knife. Stir the mixture until the dough comes together when dough I ready to place it on lightly floured surface knead gently until the dough comes together. Press out the dough to a three centimeter thick round dip a five centimeter round cutter into the flour dough to prevent the dough from sticking. Cut out the scones from the dough. Now press together the leftover dough and repeat the process to make more scones repeat the process and make 16 scones from the dough place the scones in the cake baking tray. And place them in the oven make them for at least 15 to 17 minutes or until they turn to light golden in color or becomes hollow when tapped on the top. Serve by topping it with the jam or whipped creme.

Rotisserie Style – Roast Sticky Chicken

Ingredients:

4 table spoon Himalayan pink salt

2 table spoons of paprika

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon of white pepper

½ teaspoon of cayenne pepper

½ teaspoon garlic powder

2 large onions

2 whole chicken weighing 4 pound each

Direction to cook:

Take a small bowl; add in it the bowl, the pink salt, paprika powder, dried thyme leaves, black pepper, cayenne pepper and garlic powder.  Stir evenly the all the spice ingredients to mix them properly. Remove the giblets from the chicken rinse the chicken cavity thoroughly with water. And dry it by patting with paper towel. Now apply the prepared spices on the chickens.  Rub the inside and outside of each chicken with the spices.  Place one onion into the chicken cavity of each chicken. Then put the chickens in the re salable plastic bags. Place the chickens in the refrigerator for overnight or at least for 6 hours. Preheat the oven at 120 degree Celsius. Now place the marinated chickens in a roasting pan. Bake it uncovered for five hours at minimum internal temperature of 180 degree Celsius when baked chicken will turn to golden brown in color. When the chicken is done let it stand for ten minutes before carving.

 

 

Salted caramel brownies

Ingredients:

200grams of unsalted butter

100 grams of 70% cocoa based chocolate

100 grams of 50% cocoa based chocolate

397 grams of canned caramel

1 table spoon of Himalayan pink salt

200 grams of golden caster sugar

4 medium sized eggs

130 grams of plain flour

50 gram cocoa powder

Direction to bake:

Preheat your oven to 180 degree Celsius. Take a 25 cm square tray bake tin. Grease it with baking parchment.. Take medium size pan . pour in it the butter and melt it. Break in it all of the cocoa chocolate. Make them the chocolate cubes melt remove the pan from the heat while the chocolate is melting so that it don’t get burnt.

Take small bowl . Pour in the caramel. add in it 1 table spoon of e Himalayan pink salt . mix the salt and caramel it will  loosen up. Take another large bowl,  Add the rest of the caramel in the bowl.. add in it the eggs and the sugar .beat the mixture with the electric  hand mixer until the mixture becomes even. In a separate bowl with a whisker whisk the chocolate and the butter. Add in the flour, cocoa powder and a pinch of Himalayan pink salt.  Shift this mixture on the chocolate mix and beat thoroughly to mix the mixture.  Now pour the half of brownie batter into the tin with the spatula .level the   mixture with the spatula. With a tea spoon put half of the salted caramel on the batter making layer of 5 thick evenly spaced strips.  Now spoon out the remaining brownie batter on it not disturbing the caramel beneath.   And then top out the remaining caramel on the brownie mixture , sprinkle  a more pinch of Himalayan pink salt then bake the brownie r mixture in the preheated  oven for at least 25 minutes or until the brownie mixture rises with a firm crust on the top. When the brownies will be ready, it will jiggle a little when  you shake the tin. When ready let  them cool in the tin when done cut them into square pieces. Serve them with  coffee and tea.

Dhaba Mutton Karahi

Ingredients:

200 grams of boneless mutton  Half kg of mutton

Himalayan pink salt

2 tablespoon Ginger paste

2 tablespoon Garlic paste

1/2 cup of ghee

½ Tablespoon cumin seed

6-8 tomato chopped

½ cup of yogurt

1 ½ t teaspoon of Crushed red pepper

1 teaspoon of roasted crushed cumin seed

2 tablespoon of coriander seed

½ teaspoon of turmeric powder

2 tablespoon of fresh green coriander leaves chopped

1 tablespoon of ginger Julian cut

2-3 chopped green chili

1 tablespoon fenugreek dried leaves

1 tablespoon of crushed black pepper

½ tablespoon of whole spice powder

2-3 slit green chili

2 tablespoon lemon juice

Directions to cook:

Chop the boneless meat with hand chopper then placed the chopped meat aside. In a skillet, put another half kg of mutton meat. add in it the I tablespoon of  ginger paste and 1 tablespoon of  garlic paste , the Himalayan salt  and water and bring it to boil . Let the mixture boil till the meat becomes tender. When the meat becomes tender, drain off the excess water set the meat aside. Now place the skillet again on the stove pour in the skillet the ghee then put in it the cumin seed. Pour in the skillet the remaining ginger and garlic paste.  Make the mixture fry .add in the skillet, the hand-minced meat.   Fry the meat till the color  of the meat changes.  Now add the chopped tomatoes in it.  Cook the mince mixture until the tomatoes become soft.  Now add the boiled meat in the cooking mixture. Add the yogurt in it. Add the crushed red chili flakes, roasted crushed cumin, pink salt, roasted crushed coriander seed and turmeric in the cooking mixture. Let the mixture fry for at least 8 to 10 minutes. Continue to stir the spoon in the  skillet   fry the mixture till the oil separates . Add the fresh chopped coriander leaves, and fresh Julian cut ginger in it. Also add in the chopped green chilies and let the cooking mixture simmer for  3 to 4minutes . Sprinkle on the spicy gravy mixture the dried fenugreek leaves , crushed black pepper and the whole spice powder and more coriander leaves. Sprinkle on the cooking mixture the lemon juice put the slit chilies in it and cover the mixture let it simmer more now remove the skillet from the heat. Serve it hot with Asian wraps or naan.

Royal Beef Korma Recipe

Ingredients:

1 kg of mutton meat undercut

Red chili powder

250 grams of yogurt

8 to 10 pieces of almond seed chopped

1 ½ tablespoon of garlic paste

1 tablespoon of ginger paste

1 large onion finely chopped

½ teaspoon of Black cumin

Himalayan pink salt

Cooking oil

6 pieces of Cardamom

Pinch of saffron

2 tablespoon of Whole coriander powder

Directions to cook:

Take a large skillet. Pour in the cooking oil and chopped onion and make them  stir fry when the onion becomes golden brown in color . Take them out from the cooking oil  and place them aside . when the onion cools down grind it in the pestle or  in an electric grinder.  in a separate  . Now in a separate bowl place the meat. Add in the meat the yogurt, red chili powder,  garlic paste , ginger paste, Himalayan pink salt, whole coriander powder and mix them with meat well . Also, add in it the grind onion . Now  place a skillet on a medium heat. Pour in some cooking oil. Add the spiced meat in it. Let the beef mixture cook on the medium heat. When the water in the meat is dried and the meat gets tender. Sprinkle on it the crushed almond let the mixture get fried in the skillet.  Sprinkle on it the black cumin, cardamom seeds and a pinch of saffron let the mixture simmer on very low flame. When done .serve it with Nan and Asian wraps.

Ricotta And Goat Cheese Tomato Tart

Ingredients:

Purchased Puff pastry dough

250 grams of Ricotta cheese

125 grams of soft goat cheese

125 grams of grated Parmesan cheese

¼ cup of chopped basil leaves or parsley leaves

1 egg beaten and fried

Black pepper

Himalayan pink salt

1 egg yolk beaten for brushing dough

For Tart Topping:

2 cups of sliced cherry tomatoes

2 tablespoon of olive oil

1 tablespoon of white vinegar

Fresh basil for garnishing purpose

Directions To Cook:

Set the oven to preheat at 200 degree Celsius temperature. Take 11-inch tart pan line it with your purchased pastry dough and trim its edges. Take a medium sized bowl. Add in the bowl the ricotta cheese, goat cheese, Parmesan cheese herbs, beaten eggs, Himalayan pink salt and the black pepper. Stir the mixture well. Now pour in the stirred ricotta cheese mixture on the prepared tart pan making it to cover the dough at the bottom. Now brush the dough bottom with egg yolk and bake the tart in preheated oven for 20 minutes at 200 degree Celsius.  Bake the mixture until the tart crust turns to golden and the ricotta mixture is set. When ready place the tart dish aside to make it cool at room temperature. In a small bowl put the tomatoes,  vinegar, olive oil  little Himalayan pink salt and black pepper  and stir it well to mix them  now spread the tomato mixture over the tart and garnish it with fresh basil leaves  tart is ready to serve .

Himalayan Pink Salt Blocks Are Amazing Products

Himalayan pink salt is acknowledged as the best natural salt in the world. It is a rich mineral salt available in the market.  Moreover, it renders a lot of benefits to man.  Himalayan pink salt is used in replacement of ordinary table salt in our homes it is because that the salt contains the rich mineral contents naturally. Besides, having rich mineral content the salt contains many additional benefits so it has being utilized for several other purposes. In addition to its use as table salt, it is also being used in the kitchen for cooking and serving purposes.

Various uses of Himalayan pink salt:

Himalayan pink salt blocks are available in the market that serves various purposes in the kitchen. The salt blocks are pink in color due to their natural mineral rich content. The pink color of the salt blocks is assurance and guarantee of the mineral content in the salt block. Besides it has also been  discovered by the salt block is naturally anti-bacterial so it tends to kill the bacteria present in the food when it is being cut or cooked on the salt blocks lets discuss some of the uses of Himalayan pink salt block for your healthy consideration.

For Cutting And Chopping food:

Salt blocks can serve to the best cutting spot for the vegetable, fruits, and meat. The food when chopped or cut on the salt not only becomes antibacterial but in addition, it gets necessarily seasoned with slight salt. Besides the rich mineral of the salt block add supreme flavor to your food.

Cooking And Grilling:

The Himalayan pink salt crystals have relatively high specific heat energy which makes it hold the high temperature for relatively long time besides the salt crystal lacks the moisture and porosity wich makes them able to be heated or chilled  to extremely high temperature . They withstand temperature ranging from 0 degree Celsius to 900 Degree Celsius   so,  it can be used for grilling and cooking food. when  the food is cooked on the Himalayan block it gets enriched with mineral ions that make it more nutritional .  Moreover, the rich quantity of trace minerals  like sculpture, calcium , potassium and magnesium  tends to impart a mild  salty  taste along with the level of flavor complexity in your food. The blocks are compatible for being placed in the oven or on the stove. The only requirement in this regard is that the salt block must be heated gradually no at sudden on full heat the sudden extreme temperature may cause result in shattering of the salt block.

Serving Plates:

Salt block is used to cook or grill food .but they on the same time can also be used to serve the food to your guests and family member. The salt blocks are pink in color which imparts beautiful look to them.   I told you earlier that the salt blocks are heat resistant.  The food cooked or heated on the salt block tends to remain hot for a long time on your dining table. Nowadays, beautiful Himalayan pink salt serving plates and dishes are available in the market. You can use them to serve fruits, desserts, grilled and baked items to your guest in a classy manner.

Himalayan salt blocks and plates are very easy to use salt utensils they are naturally antibacterial. So, they are very easy to clean.  After using the block for cooking or cutting, you just need to remove the sticky particles with a moist sponge, and then clean it with wet cloth.  It is ready to use for the next time as the salt block is composed of natural salt do not expose it to the open water or moisture it might melt.

Disclaimer:

The statements enclosed herein have not been evaluated by the Food and Drug Administration. The products mentioned on this site are not intended to diagnose, treat, cure, or prevent any disease. Information and statements made are for education purposes and are not intended to replace the advice of your family doctor.

Stuffed Chicken Parmesan Breast

3 boneless and skinless chicken breast pieces

1 cup of mozzarella cheese

2 cup of floor

Himalayan pink salt

2 cups of bread crumbs

6 eggs beaten

Cooking  Oil for  frying

2 tablespoon of basil leaves

3 cups of tomato sauce

Himalayan pink salt

½ cup of parmesan cheese

Directions to Cook:

Wash the chicken breasts. Place them aside to drain off the excess water. With a sharp knife cut a pocket in each chicken breast. Rub little Himalayan pink salt on the chicken breast. Stuff in the breast pocket the mozzarella cheese evenly. Press the chicken edges firmly to seal the stuffed breast pieces. Place in three separate bowls the flour, bread crumbs, and beaten eggs.  Place a large no sticking frying pan on the heat and pour cooking oil in the pan enough for frying the chicken breasts. Carefully pick the stuffed chicken breast pieces, dip the stuffed chicken pieces into the floor .Coat it evenly and shake slightly to remove the excess flour. Dip the flour coated chicken into the beaten eggs mixture. Dip the chicken  in the bread crumbs to coat them properly.  Place the coated chicken breasts into the cooking oil and cook from both sides until they become golden brown from both sides. Preheat the oven to 180 degree Celsius.  Take baking sheet slightly grease it with cooking spray. Spread the layer 2/3 part of tomato sauce on the baking dish. Place the stuffed fried chicken on the baking on the tomato sauce layer.  Top the chicken with rest of the tomato sauce. Sprinkle the parmesan cheese and basil leaves on top of the chicken breasts. Bake the stuffed chicken breast on 180 degree Celsius for 20 minutes. Serve the chicken pieces hot with rice and yummy sauces. Ideal to have with the wraps also.

Delicious Italian MeatBalls

1/3 cup of plain bread crumbs

½ cup of milk

2 tablespoon of olive oil

One medium sized onion diced

2 pounds of beef mince

2 large eggs

¼ bunch of parsley leaves chopped

3 cloves of garlic finely crushed

pink salt per taste

½ tablespoons crushed black pepper

½ teaspoon crushed red pepper flakes

1 teaspoon of dried Italian herb

2 tablespoon of grated parmesan cheese

Direction to Cook:

Take a baking sheet. Cover it with aluminum foil. Grease the aluminum foil with cooking spray.  Take a small bowl. Pour in it some milk and soak bread crumbs in it for at least 20 minutes. In a large skillet, heat the olive oil on medium flame. Add in it the diced onion and fry the onion till they get translucent. Take another medium sized bowl.  Put the meat in the bowl. Add in it the fried onion, eggs, milk and breadcrumbs mixture, chopped parsley leaves, red pepper flakes, pink Himalayan salt. Italian seasoning herbs, parmesan cheese crushed garlic and black pepper and mix it thoroughly with a spatula until it is mixed thoroughly. Cover the meat mixture and place it in the refrigerator for at least one hour. Preheat the oven to 220 degree Celsius.  take out the meat mixture from refrigerator and shape into the meatballs about 11/2 inch in diameter   arrange the meatballs in the baking   dish and pour it in an oven to bake at 220 degree Celsius for 15 to 20 minutes or until the meatballs turns to brown .cook the meatballs thoroughly for at least 15 to 20 types of meat