Chicken Soupy Noodles Recipe

                                                                     

Chicken Soupy Noodles || Chicken Noodles Soup|| How to Make Chicken Soupy Noodles with step-by-step photos and Video.

Chicken Soupy Noodles with vegetables are my own version, which contains healthy ingredients like desi chicken, vegetables, and the boiled egg, which makes you an energetic, wholesome meal due to the content of desi yakhni.
I will never prefer using instant noodles with spice makers, as they are based on harmful chemicals. The soup mix has a high amount of sodium and many preservatives and chemicals that are very dangerous. 

The instructions on many instant noodles tell you to allow the noodles to cool before you add the soup mix, which hints at dangerous chemicals that should not be exposed to heat. You can add simple spices to the noodles, which taste and look just as delicious or even more. The total cooking time is only five minutes. Enjoy steamy, warm goodness without the danger.
                   
                                                                       

My Latest Chicken Soup Noodles Video:

I shared in my previous post how to make homemade noodles masala at home, but due to some maintenance, the blog is not available right now. Inshallah, soon I will resend my recipe
I was quite amazed when I tried my own masala using noodles; an unbelievable taste came out. You will try it just as I share my recipe again.

A bit of a long process to make it, but it tastes very yummy and delicious. People can use it for diet purposes. I prepared it with a few spices and sauces along with veggies and chicken to enhance the taste. I added hot chilli sauce, but did not use it. If you want,t you can use it. Let's begin

                                                 

If you have tried Chicken Soup Noodles, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take a large pan, put all the desi chicken bones/nec,k add 300 ml water with spices, bring it to a boil, cover the lid, and let it cook for around 4 to 45 minutes on medium flame.

                                                                       

Meanwhile, cut the chicken boneless into small pieces.

In a small bowl, I add spices to the chicken, mix them well, and keep them in the fridge for about 20 minutes for marination. 

         

On the other hand, in a saucepan, add water,r mix some salt, and bring to a boil. Place eggs into the boiling water, and themt it cook for 15 minutes on high flame. Afterwards, shift them into the cold water and peel. 

                       

Prepare all the veggies and mushrooms. keep aside 

                 

Place a fry pan/wok on the stove,e add 1 tbsp olive oil, heat it, and stir fry all veggies for 6 to 8  minutes.

                           

In the pan/wok, add oil, heat it,t and shallow fry chicken cubes for 5 minutes. Take them out and keep them aside.

                                         

Strain the chicken yakhni (stock) and discard all bones. Keep aside.e

             

Take a large pot to add water, salt,lt, and a few drops of oil. Bring it to a boil,l then add noodles, and allow to cook for 7 to 8 minutes. 

                         

Then remove from the flame and discard all water. Drizzle some oil over the noodles, mix them, and keep aside.                                      

Take another large capacity pot and pour yakhni place on the stove, then prepare the ingredients for the stock and stir to combine well. 

                                                                     

Now add sauces to the noodles, stir to combine well, and let it come to a boil. At this stage, you can adjust the salt to taste. If you like, a thick soup can be added to cook them for another 55 minutes, and then remove from the flame.
                  

Now transfer to the serving bowl. Now ready to hot serve.        
              

Seekh Kebab Masala Powder Recipe

Seekh Kabab Masala Powder| Homemade Seekh Kabab Masala || How to Make Seekh Kabab Masala with step-by-step photos

Seekh Kabab Masala easily prepares this aromatic and flavored blend of spices. absolutely delicious seekh kabab masala. Nothing can beat the amazing aroma of freshly ground spices. You can use this Seekh kabab spice mix for your Chicken, beef, mutton Seekh Kebab, or Veggie Kebab. Seekh Kabab Masala recipe constitutes basic spices roasted for a few minutes, and can be adjusted according to taste.

From which you can prepare several types of barbecue recipes, such as Gola kabab,seekh boti kebab,reshmi kebab, dum keema, and handi kebab. Inshallah, soon I will share 

My steamed chicken seekh kabab recipe with all

                                                       

This spice helps you recreate the authentic buttery and tender seekh kebab at home. This is much better than store-bought

This homemade Seekh kabab spice mix has 14 ingredients, and this spice blend can be used for chicken kabab,seekh kabab, or vegetarian kabab, 

Try this homemade masala from scratch and enjoy the freshness of whole spices. Here I haven't used Kashmiri chili powder because not available at home, but you can use it because it gives a vibrant red color without adding the heat of the chili. You can also use whole-dried Kashmiri chilies.

Usually, chemicals are added to store-bought spices for long-term preservation. Avoid using store-bought spices and try to make them at home. Trust me, homemade spices give a unique and aromatic flavor to the meal. A little hard work can make your meal taste superb, so let's begin. 

                              

If you have tried this Seekh Kabab Masala Powder Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Put all the whole spices into the pan.

Dry roast them together for 2-3 minutes

Dry roast black cardamom, I forgot to add it before :( 

Transfer to the grinding jar.

Grind roasted whole spices till they turn to a fine powder.

Shift to the bowl/plate.

Mix all powdered spices with roasted ground spices. 

Stir to combine well until everything is incorporated. 

Seekh kabab masala powder is ready to use in recipes.

                                                                   

Lahori Fish Fry Recipe

Lahori Fish | Best Fish to Fry | How to Make Fish Fry Near Me with step-by-step photos

Fish Fry is a spicy, crispy-flavored seafood meal, made with some basic spices and then deep-fried. Every city in Pakistan presents its own taste and culture, and Lahore, the most historic city in Pakistan, presents its spicy and crunchy Lahori fried fish recipe. This Pakistani recipe is eaten all over Pakistan, especially during the winter season, but no other city does it better than Lahore.

Lahori fish is famous all over Pakistan, and in winter, eateries and restaurants that serve fish can be seen jam-packed with customers who are willing to get their hands on the hot, steamy fried fish recipes. This recipe was made famous by roadside fish eateries and restaurant-style. Before the process of frying, the fish is covered in a batter or flour, which is mixed with herbs, masala, and spices.

                                       

It is eaten all over the world, including in Britain, the USA, and European countries. Both varieties of fish, i.e., saltwater fish and freshwater fish, can be fried using the same frying techniques and can be served with various sauces, French fries, and rice.

You can also find tandoori fish, fish, chips, fried fish, and tomato fish on my blog. Soon, inshallah, I will share fish kata kat, fish kebabs, finger fish, and fish biryani. Here I used Anushka fish fillet, you can use any type of fish that you like most. So let’s begin 

If you have tried this Lahori Fish, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe, firstly rinse the fish fillet by applying flour and turmeric powder; with this method, the smell goes away. You can find this method in my previous post Easy Fried Fish.

                     

Crushed the garlic cloves in a mortar   

      

Take a bowl or plate and add lemon juice and garlic. 

                

Now add the combined powdered spices.

                  

Stir to mix well by splashing some water, then add gram flour and mix with spices by adding 1-2 tbsp water, and make a thick paste.          

Now coat the masala paste on the fish fillets very well. Once all the masala paste is applied to the fish fillets.

  

Keep in the refrigerator for marination for around 5-6 hours.    

              

         

Heat the oil in the wok on a medium flame.

                           

Meantime take out the marinated fish from the refrigerator, mix it all again, and adjust salt and spices if needed.

                                 

Slide fish in medium-hot oil and let them fry on medium-high flame, then flip the side of fillets, fry each side of fillet for 3-4 minutes, and fry 1-2 fillets in one batch, until you get a nice brown color.

                      

Drain them out on a kitchen towel. Now transfer to the serving plate and garnish with onion slices and a lemon wedge.s

                         

                        

Serve it with green chutney and Rotis.