Balinese Chicken Satay Recipe

Cook Time: 30 MinutesTotal Cook Time: 30 Minutes

Chicken satay made with Balinese flavors of ginger, chillies, turmeric, white pepper, garlic and a hint of sugar.

Ingredients Of Balinese Chicken Satay

2 pieces of boneless chicken breasts, cubed in 1 inch pieces

5 long fresh red chilies, chopped and de-seeded

1 inch of fresh turmeric, sliced

1 inch ginger, sliced

1 onion, chopped

8-10 garlic pods

4-5 Tbsp of vegetable oil

1/4 tsp white pepper

1/4 tsp sugar

Salt to taste

How to Make Balinese Chicken Satay1.Grind all the ingredients together except the chicken into a soft thickish paste.2.Coat the chicken cubes with the paste and leave to marinate for 1 hour.3.Skewer the chicken, 3-4 pieces on each stick.4.Cook for 10-12 minutes on a barbeque or grill it in a pre-heated oven for 10-15 minutes at 180 degrees.5.Serve hot.

Tip for Satay:

1.In case you don't have a grill or an oven, you could also cook this satay on a non-stick pan. The same Marinade works very well also with prawns.

Oriental Basil Chicken Recipe

Recipe Servings: 3 Prep Time: 10 Minutes Cook Time: 20 Minutes Total Cook Time: 30 Minutes

Chicken mince cooked with oyster sauce, soya sauce, basil and seasoned lightly.

Ingredients Of Oriental Basil Chicken

2 Tbsp garlic

3 green chillies

3 red chillies

1 tsp oil

500 gms minced chicken

2 Tbsp oyster sauce

2 Tbsp light soya sauce

A handful of basil leaves

1 Tbsp castor sugar

How to Make Oriental Basil Chicken1.Crush some garlic, green chillies and red chillies together.2.Heat the pan with oil for few minutes.3.Add the smashed garlic and chillies in the preheated pan. When garlic starts to turn brown, add the chicken and stir for a few minutes.4.The juice from the chicken will eventually start coming out. Keep stirring until all the juice is5.absorbed. It will take a couple of minutes.6.Add oyster sauce and light soya sauce. Then add basil leaves to it.7.Quickly turn it over a few times to mix the leaves with the meat and then add castor sugar to it.8.Mix it well for few minutes and remove from the fire.9.Serve hot.

4 Quick & Easy Chicken Recipes

Highlights

Cooking chicken requires skill, practice and good technique.Quick, creative, delicious, absolutely hassle-free recipes 10 easy to cook chicken recipes.

Chicken makes us go weak at the knees. Seared, sauteed, broiled, baked or fried - it rates high on both taste and nutrition making us feel all warm and fuzzy inside. Cooking chicken is easy. But cooking juicy, tender and moist chicken especially when you're short on time, have a few kitchen ingredients or are just a bit lazy isn't that easy. Cooking chicken requires skill, practice and good technique. So how do you master the art of cooking good chicken? You follow the great advice we have to offer. And our roundup of easy chicken recipes.

How to buy good chicken?

Be sure to check the date of package to ensure it's not too old. If there is a surprising volume of liquid in the pack, if the chicken seems sticky or if it smells suspicious then don't buy it. The colour of the chicken isn't an accurate indicator since the amount of skin on the chicken could vary.

How to prepare the chicken?

You can buy a whole chicken and take on the herculean task of breaking it down. Or you could just buy yourself some glorious wings, meaty legs, fleshy thighs, drumsticks and perfectly butterflied breasts. Some people place the chicken under running cold water till the residue washes off. Some home cooks suggest you rub a pinch of salt into the flesh and wash it off later. Another popular technique requires you to soak the chicken pieces in salt water, cayenne pepper and fresh rosemary. Keep it soaked for about 15 minutes, pull it out, dab it dry and you're done. This method is endorsed by some but there are others who believe that it drains the chicken of a lot of its moisture.

Roll over and go through our easy chicken recipes. They're quick, creative, delicious, absolutely hassle-free and ones you'd want to bookmark now.

1. Balinese Chicken Satay

Ask any avid traveler and he'll tell you that the magic of Balinese cuisine is unmatchable. And the taste of ginger, long and fresh chillis, turmeric, white pepper, garlic and a hint of sugar will get you as close to Bali as possible.

2. Oriental Basil Chicken

Oriental flavours are the perfect mix of sweet, spice and something nice. And so is this basil chicken. All it needs it 20 minutes, some chicken mince, oyster sauce, soya sauce, basil and some mild seasoning.

3. Chicken Wings with Sweet Chilli Sauce

These crisp, deep-fried chicken wings served with sweet chilli sauce and sour cream will make your day.

4. Basil Chicken

If you love Thai food then you'll thank us for what's about to come up ahead. Chicken mince tossed in mild oriental flavors with aromatic basil leaves. Although the dish is dry, it goes brilliantly with white rice.

लीची और डिल जूस रेसिपी (Lychee and dill juice Recipe)

कितने लोगों के लिए: 1तैयारी का समय: 05 मिनटपकाने का समय: 05 मिनटटोटल टाइम: 10 मिनट

लीची के इस्तेमाल से आप एक अच्छी गर्मियों के लिए ड्रिंक तैयार कर सकते हैं। अगर आप चाहें, तो इसमें नींबू और ताज़ा डिल भी डाल सकते हैं। इससे जूस में थोड़ा खट्टापन आएगा।               

लीची और डिल जूस बनाने की वि​धि

1.लीची को छीलकर उसमें से बीज निकाल लें। इन्हें ब्लेंडर में डालें।साथ ही इसमें बाकी की सामग्री डालें।

2.कुछ सेकेंड के लिए इसे ब्लेंड करें। अब एक ग्लास में इसे छान लें। ऊपर से इसमें बर्फ और थोड़ा डिल गार्निश कर सर्व करें।

लीची और डिल जूस की सामग्री           

250 ग्राम लीची

1 नींबू

थोड़ा-सा डिल

4-5 बर्फ

Laziz Lamb Handi Recipe

Chef: Team Pakistan Recipe Servings: 5 Prep Time: 15 Minutes Cook Time: 02 Hours Total Cook Time: 02 Hours 15 Minutes

Lamb cubes stirred in with assorted masala"s, yogurt and cream. Served with naan or steamed rice.

Ingredients Of Laziz Lamb Handi 

 1-1 1/2 kg lamb leg cubes, boneless

500 gm desi ghee 6 onions, chopped 2 Tbsp ginger, crushed 2 Tbsp garlic paste

3-5 bay leaf

3 green cardamom

2 cinnamon (whole)

1 Tbsp cumin seeds

1 Tbsp coriander seeds (whole)

1 tsp mace (javitri)

1 1/2 tsp dry ginger powder

1/2 Tbsp red chilli powder

Salt to taste

5 tomatoes

2 cups yogurt

1 serving spoon cream

GOODS FOR YOU click hear.... How to Make Laziz Lamb Handi

1.Wash lamb cubes well and strain excess water.2.Now heat desi ghee in a pan and saute onion till light brown.3.Then add crushed ginger, garlic paste and saute.4.Next, add all the other spices with tomatoes and cook for 10-15 minutes. Keep adding water as required.5.Now add mutton. Cook for 10-15 minutes more.6.Add 1 liter water and steam on low flame for 30 minutes, or till tender.7.Turn up flame and add yogurt and cream mixed together. Keep stirring till it comes to a boil, to avoid splitting of yogurt.8.Cook till gravy becomes thick and a little dry.9.Serve with naan or steamed rice.

10 Best Indian Mutton Recipes

Tender, flavorsome, succulent and sensational! If these words are enough to get you salivating, then these recipes are definitely going to take you to seventh heaven. From the classic Lamb Korma to Rajasthani Laal Maas, we bring you the best of mutton dishes. Mutton is a tough and strongly-flavored meat that needs to be marinated and cooked well to bring out its unique taste. It features prominently in various cuisines across the globe, from American hamburgers and British roasts to the classic Indian and Middle Eastern lamb curries and stews. When we focus on Indian cuisine particularly, it is evident that mutton has been a favourite since ancient times, especially in the Royal kitchens. Lal Maas from 

Rajasthan, Galouti Kebabs from Lucknow, Rogan Josh from Kashmir, Awadhi Biryanis are some of the popular preparations that capture the essence of Indian culture and tradition.

Spices like cloves, cardamom, coriander powder, mace and nutmeg are used generously to enhance the flavour of meat. The most important step while cooking mutton is marination. Marinade is a mix of spices used to flavour and tenderize the meat. Yogurt is the best ingredient to marinate mutton along with mild spices and even vinegar.5 Tips and Tricks for Cooking Mutton

Most mutton curries require slow cooking on low heat (dum style) to retain its moisture, juices and tenderness. Meat should first be cooked over high heat to seal juices and then cooked till tender on low heat.

Another thing that you should keep in mind is when to add salt. Do not add salt to the meat before cooking it. Salt forces the juices out and prevents browning. You should add salt halfway through cooking.

Mutton of a younger animal is tender and tastes better. It is pinkish in colour with a firm yet soft texture. If it looks red and 'wrinkled', it will be tough.

Keep a pan of water close to the barbecue to keep the meat moist while being grilled.

While making kebabs, marinate the meat for longer. This will prevent the kebabs from becoming hard and chewy. Also, refrigerate the kebabs for a couple of minutes before frying. This helps in binding them and gives them a firm texture.

Here are our 10 best mutton recipes -

Methi Malai Paneer Subzi, Restaurant Style SabziT

Methi Malai Paneer Subzi, Restaurant Style Sabzi recipe - How to make Methi Malai Paneer Subzi, Restaurant Style Sabzi

he appetizing bitterness of methi, the royal creaminess of malai and the succulence of paneer come together to make an awesome subzi that tops the chart of favourites in most Indian restaurants. A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Methi Malai Paneer Subzi, while also adding some spicy notes to it. Throw in a few more commonly-available spice powders, and you achieve a perfect balance of creaminess and spice

Preparation Time: 20 mins   Cooking Time: 16 mins   Total Time: 36 mins     Makes 4 servings 

Ingredients

1 1/4 cups chopped fenugreek (methi) leaves

1 1/4 cups paneer (cottage cheese) cubes

2 tbsp oil

1 small stick cinnamon (dalchini)

1 cardamom (elaichi)

1 clove

1 bayleaf (tejpatta)

1/4 tsp turmeric powder (haldi)

1 tsp chilli powder

1/2 tsp coriander (dhania) powder

1/2 cup milk

1/2 tsp sugar

1/4 cup fresh cream

1/2 tsp garam masala

Method 
For the paste

1. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
2. Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes.
3. Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly.
4. Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside.

How to proceed

1. Heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds.
2. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute.
3. Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds.
4. Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5. Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
6. Add the paneer, mix gently and cook on a medium flame for 1 minute.
7. Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
8. Serve hot garnished with grated paneer.

Achari Paneer

Achari paneer is an aromatic accompaniment, which imbibes its flavour from a mixture of seeds used in the seasoning. A simple mixture of curds, flour and a few spice powders forms the base of this delectable cottage cheese preparation.

GOODS FOR YOU click hear....

Achari Paneer recipe - How to make Achari Paneer

Ingredients                                                          

1 cup paneer (cottagte cheese) cubes

1 tsp fennel seeds (saunf)

1/4 tsp mustard seeds ( rai / sarson)

5 to 6 fenugreek (methi) seeds

1 tsp nigella seeds (kalonji)

1/2 tsp cumin seeds (jeera)

1/2 tsp asafoetida (hing)

1/2 cup thinly sliced onions

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1/2 tsp black salt (sanchal)

3/4 cup fresh curds (dahi)

1 tsp plain flour (maida)

3 tbsp chopped coriander (dhania)

1 tbsp oil

salt to taste                            Method 

Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.

Heat the oil and add the seed mixture.

When they crackle, add the onion and saute till it turns translucent.

Add the paneer, turmeric, chilli powder, black salt and stir for some time.

Add the curds, sprinkle the plain flour and mix well.

Add the coriander and salt and bring to a boil.

Serve hot with rice or rotis.

Handy tip:

If it is sour, add 1 tsp of milk and serve.

Accompaniments

Cheesy Cauliflower Paratha 

Lachha Parathas ( Swadisht Subzian ) 

Masala Paratha 

Palak Paratha, Punjabi Palak Paratha, Spinach Paratha 

Parathas, Plain Paratha, Basic Paratha Recipe