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.

 

 

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.

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 .

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

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