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.

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.

Cake Donuts With Pink Himalayan Salt

Ingredients :

240 grams of all-purpose flour sifted

2 tablespoon of baking soda

½ tablespoon of the Himalayan pink salt

½ tablespoon of grated nutmegs

15 grams of sugar

1 ounce of unsalted butter

1 large egg

½ cup of salted whole milk

2 tablespoon of plain yogurt

½ tablespoon of vanilla extract

Vegetable oil for frying

Directions to cook :

Take a bowl. Mix in a bowl the  flour , baking soda, nutmeg, sugar and pink salt and blend them with the electric  whisker or electric grinder  at low speed. Now add in the butter and blend further on low speed. The mixture texture should look like coarse sand.

 In another bowl beat the eggs with ¼ cup of milk, yogurt, and vanilla sauce and mix them in a grinder on low speed.  Pour the wet mixture in the flour and butter mixture mix for 20 seconds keep scraping the down side of the bowl. Now pour in the mixture the remaining milk gradually, until the batter starts sticking to the sides of the bowl. Mix the mixture continuously until the batter becomes smooth and thick like that of the cookies dough. When done cover the mixture with the plastic wrap and let place it aside for 15 to 20 minutes.

In a large non-stick skillet or frying pan pour the cooking oil till it reaches the 2 inches of the heavy bottomed frying pot.  Heat the oil on the medium flame till a deep fat thermometer record 360 Freshet temperatures. For making traditional doughnut take a piping bag with 1.3 inches round tip. Fill it with the donut batter. Take a 4by4 inch parchment square for each donut and pipe a 3-inch diameter ring in each square. When the oil is hot carefully put one in the oil keeping the parchment side up. Now remove the parchment with the help of a tong. Now put the few more donut rings with the same process.  Don’t over fill the frying pot and cook each side for 1 to 2 minutes.  Cook till each side become golden brown when cooked remove the donut from the oil pot with the slotted spoon and place them on the paper towel to drain the excess oil.  Let the donuts cool down before glazing and serving. Serve with hot tea or coffee. Ideal to have in the snacks time and breakfasts

Hot And Sour Shrimp Soup Recipe:

Ingredients:

3 cups of light chicken stock

250 grams of prawn

3 pieces of garlic gloves minced

3 slices of fresh ginger

¼ cup of Fish Sauce

2 green onions properly sliced

½ cup of mushrooms sliced

¼ cup of lime juice

Pink Salt

1 tablespoon of roasted chili paste

1 tablespoon of chopped coriander leaves

Directions to Make the Soup:

Wash the shrimps thoroughly and leave them to drain excess water. Take a large skillet, put it on the moderate flame and add in it the stock and leave it to a boil. When they come to boil add in the liquid sliced ginger pieces minced garlic glove and fish sauce. Also, add in it the chopped green onion, lemongrass, and mushrooms. Cook the mixture. Let it simmer for at least two minutes now add the shrimps into the skillet and increase the flame. Reheat the mixture toward boiling state.
Cook the mixture until the shrimps get pink colored. Do not over heat the shrimp .when you see that the shrimps are cooked pour into the mixture the lime juice and chili paste n to the soup moisture soup is ready to serve. Pour the hot and spicy soup into the bowl and garnish the soup with coriander leaves. Serve the soup hot to your family and friends and enjoy the blissful taste of shrimp soup

Roast Courgette Frittata with Mint, Chives and Smoked Mozzarella

INGREDIENTS:

4 Courgettes each sliced into 4 pieces

3 tablespoon olive oil

1 tablespoon fennel seeds

pink salt

Ground black pepper powder

50 grams butter

1 bunch of spring onions finely sliced

8 eggs

1 bunch of fresh mint leaves

1 tablespoon of chopped chives

200 grams of mozzarella cheese sliced and drained

Directions to Cook:

First, leave the oven to preheat at 450 Fahrenheit temperature.   Take a medium sized bowl put in it the courgettes , olive oil, fennel seeds and toss them gently.  Spread the tossed mixture evenly on the baking tray evenly and roast the mixture for 15-20 minutes until the mixture becomes tender blistered slightly.  Take the tray out of the oven and let it cool down. Take a large nonstick frying pan. Place it over medium heat put in the onion and fry them gently for at least couple of minutes. Until the onion are softened. In a bowl, beat the eggs.

Add in the beaten eggs, the mint leaves, and the chives and mix the mixture well now add this egg mixture to the frying onion and cook for a minute. When you see the bottom begins to become opaque. Scatter the roasted courgette pieces on it. If you have the courgette flowers scatter them on the courgette pieces.  Add the cheese layer in the last.  Cook the frittata unless the edges and the base are cooked. Just cook until the middle portion remains soft.

Now shift the frying pan to the grill and continue to cook until the cheese is melt and the center is also cooked.   Frittata is ready to leave the pan to stand for at least five minutes. Cut with the knife around the edges. The loose the bottom of the frittata from the frying pans gently with the spatula and put it on a large platter. Sprinkle on it the mint leaves and the chives. Serve the courgette frittata warm at room temperature.

Home Made Spinach-Artichoke Deep-Dish Pizza.

Ingredients:

2 tablespoon of virgin olive oil

150grams of baby spinach leaves fine chopped

3 chopped garlic cloves

½ cup of ricotta cheese

50 grams of parmesan cheese

1 tablespoon of lime juice

¼ teaspoon of crushed red pepper flakes

pink salt to taste

Crushed black pepper to taste

2 tablespoon corn meal

170 grams of grated Fontina cheese

1 Can of drained artichoke hearts

Fresh basil leaves for serving

Directions to Bake Pizza:

Put a skillet on medium heat pour in it the olive oil and heat it on. Add in oil the spinach leaves and chopped garlic. Cook the mixture until wilted and the liquid evaporates from the mixture when cooked Place out the mixture on a separate plate. Cool, and wipe clean the skillet.  Take a bowl .mix together in it ricotta cheese, parmesan cheese, red pepper flakes, and lemon juice. Also, add in it the Himalayan pink salt and crushed black pepper Take a shallow skillet. Sprinkle on it the cornmeal. Spread a pizza dough in a 12 inch round Put the dough in the bottom of the skillet .Press it into the bottom and up sides of the skillet.Sprinkle on the dough the ricotta cheese mixture. Spread the layer of cooked spinach mixture on the cheese topped dough spread on it the artichokes hearts and the FontIna cheese layer.

Preheat the oven 450 degree Celsius by keeping the rack in the lowest position. Now place the skillet in the oven and heat it on 450 degree Celsius for at least 20 to 24 minutes until the pizza crust is golden brown.  Shift the baked pizza to a large serving platter. Sprinkle on it the basil leaves cut the pizza into wedges and serve hot with delicious tomato and chili garlic sauce

 

Delicious Cheesy Tuna Rice

Cheesy tuna rice is easy to cook food recipe that requires very few ingredients. The cheesy taste adds an exceptional flavor to the rice. Tuna fish and addition of cheese makes the fish an ideal nutritional dish.

Ingredients:

1 ½ cup of Banaspati rice

1 can of tuna fish

Pink salt per taste

Cheese yellow onion

1 clove of garlic

Directions to Cook:

Chop the garlic and yellow onion into small pieces. Rinse wash rice with water. Put the rice in a large rice cooker and pour the 1 ½ cup of water. Add the chopped onion and garlic into the rice and mix it well. Add the Himalayan pink salt in the rice  Now add the canned tuna fish in the cooking rice spring water tuna fish will be more delicious to cook but you can add any type of fish in the rice. Cook the rice mixture in rice cooker when the rice is cooked add the cheese on the top of the rice and cover the rice cooker lid and cook for an additional couple of minutes.Uncover the cooker you will see the cheese has melted. Delicious tuna rice is ready to serve. Serve in dinner with any vegetable side dish.

 The canned fish already have salt in it so be careful in adding the salt to the rice while cooking

Fish Fingers and Minty Smashed Peas.

Easy to cook finger fish recipe .Nutritiously rich white meat recipe take make up the daily required nutritional values

Ingredients:

500 grams of fish fillets

500grams of frozen peas

5 tablespoon of white flour

1 tablespoon of smoked paprika

½ lemon zest and juice

Pink salt

Ground black pepper

2 large eggs

100 grams Breadcrumbs

Sunflower oil

½ bunch of mint leaves

Direction to Cook:

First, defrost the fish fillets  by keeping them in the fridge overnight , when the fish fillets are defrosted  slice them lengthwise into fingers  Also defrost the frozen peas by placing them in  a colander placed in sink and pour on the [peas the boiling water for  defrosting them. Put the peas aside. Take a shallow bowl and place in it the four along with the paprika and ground black pepper. Add in it the lemon zest and Himalayan pink salt. in another bowl crack and beat the eggs , take the fish fillets and add them to the flour bowl and toss them to coat with the flour mixture finely . Then dip the flour coated fillets fingers into the beaten egg bowl shake them to remove the excess eggs   and then dip the fillet in the bread crumbs and roll them in it to coat with it also and place the fish fillets in the tray.

In a non-stick pan frying pan pour a little sunflower oil on a medium heat. Put the fish finger on the heated sunflower oil and fry the fish fillets for 2 to 3 minutes on each side until they become golden in color and crispy thoroughly. Put the fried fillet on the double layered kitchen paper. To drain  the excess oil.  On the other hand, grind the peas in the food processor until they are smashed nicely. Mash them well with the fork if needed. Tip the smashed peas in a bowl. Add on it the finely chopped mint leaves and squeeze on it the lemon juice to season it.  Mix the mixture well and enjoy the fish fillet with the smashed minty peas and the green salad.

Yummy Chicken Spring Rolls:

 

 

Ingredients:

Chicken breasts cut into small strips

1 red carrot

2 green onions

2 cloves of garlic

¼ cabbages

Pink salt

1 green capsicum

2 pinch of black pepper

2 tablespoon of oyster sauce

2 tablespoon of Worchester sauce

2 tablespoon cooking oil for the roll mix

1 egg beaten

2 tablespoon floor

Oil for frying

Directions How to Cook:

Take large skillet. Pour in and heat 2 tablespoons of oil in it. When oil is warm, put the garlic clove in it and sauté it. Then add the chicken in it and fry it till the color of chicken changes, add half of the beaten egg in the chicken and mix it. Continue cooking and add the chopped vegetables in the chicken mixture. Add the Himalayan pink salt and the black pepper in it. Add the oyster sauce and the Worchester sauce in it. Mix it well and cook little more but avoid the over cooking of the vegetables. Remove the mixture from the heat and let it cool down.

Preparation of Roll:

Mix some flour in the remaining half beaten egg mixture and make a paste. Take the roll sheet. Put the cooked vegetable and the chicken mixture on the roll sheet and fold it in the roll shape. Seal the edges of the roll with the help of floor and egg mixture. Place them in the refrigerator to freeze them a little so that they becomes little stiff.

In a large frying pot , heat the oil, and deep fry the roll on a moderate flame, till they become the golden brown. Serve the rolls with your favorite dip and ketchup