Yummy Traditional

Chicken Macaroni Recipe

Chicken Macaroni | Chicken and Macaroni || How to Make Chicken Pasta with step-by-step photos.

Chicken and Macaroni is a tasty, juicy, and lip-smacking healthy The best item for lunch/dinner is also the best for the iftar menu. All age-grouped people like to eat Macaroni so much. very easy to cook and low in calories and carbs, but when you mix it with chicken, it tastes quite awesome

Macaroni (Pakistani Style) is a variety of pasta in the shape of narrow tubes. People like to eat it with chicken and mutton mince. In Pakistan, Macaroni is mainly cooked in different styles and variations and sauces. It is a simple snack that a person can make easily at home in a while

Here I prepared it with the spiced chicken masala by adding some veggies and homemade spices, but you can use any market-bought spices by choice. I make sure you people love it when you try it once, so let’s begin.

For more similar snack recipes:

Spicy noodles

Chicken soupy noodles

Spaghetti with spicy mince sauce

Yakhni spaghetti

Macaroni cutlets

Chicken macaroni samosa

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Take all the ingredients and prepare veggies.

Rinse and cut the chicken fillet into small pieces.

Boil the water with 1 tbsp salt and oil, and cook macaroni for around 7-8 minutes on high flame.

Drain out the macaroni in the colander and set aside.

Heat the 1 tbsp oil and sauté veggies on a medium flame for around 2-3 minutes, then take them out on the plate and set aside.

Heat the oil in the pot/pan and sauté the onion slices for 2-3 minutes. Then put the spring onion white into the pot. Keep sautéing them together for another 2-3 minutes.

Now add chicken pieces to the pot and fry with the onion until changes the color_Then Add green ginger garlic paste along with green chili paste. Keep stirring for 2-3 minutes on medium flame.

Now add noodles masala and tikka boti masala powder. Constantly keep stirring on low-medium flame. Then add chopped tomatoes and yogurt to the chicken. Stir to combine well; reduce the flame to low-medium

Now add powdered spices, green chilies, and curry leaves. Stir to mix them well.

Add ½ cup water and cook chicken until water dries out.

Toward the end, squeeze the fresh lemon juice into the chicken masala.

Stir to mix them well and turn off the flame.

In the chicken, masala add boiled macaroni and mix them on a low flame.

Then add butter,sautéed veggies, and soya sauce and stir to combine well.

Keep on stirring by adding coriander leaves.

Turn off the flame_Chicken macaroni is done.

Transfer to the serving bowl/plate.

Serve hot chicken macaroni with tea.

Potato Chops Recipe (Aloo Kabab)

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mutton-potato-chops-recipe-with-step-by-step-photos

Potato Chops| Aloo Kabab | How to Make Mutton Chops with step-by-step photos

Aloo Chops are super delicious, mildly spiced, and a bit tangy, satisfying your lunch/dinner needs and making them perfect for a snack.

Usually, people add mince is aloo (potato) to make chops, but here I added shredded mutton, chopped coriander, and green chilies along with lemon juice and red chili flakes, which brings a unique taste to potato chops. No breadcrumbs or eggs are required at the time of frying. Here, I will also provide some tips to make perfect potato chops.

This delicious mutton potato Chops (Alu Chop) is in your diary, so you can make it fresh and serve it hot to your guests. As well as I used mutton meat, you can use chicken, beef, or lamb as desired. So let's begin with step-by-step photos...

To make Perfect Mutton Chops Tips:

Don’t overcook the potatoes; boiling them for about 15-20 minutes is sufficient to prevent them from becoming mushy. Cook the potatoes
on a medium-high flame. Use shredded meat instead of minced meat. Incorporate breadcrumbs into the mixture to help firm up the chops. Avoid storing the chops in the refrigerator, as they may become shredded while frying. Use a skillet or a non-stick pan for frying. Fry 3-4 chops in each batch. Maintain a medium flame while frying. Ensure that mutton or beef is dry; even a single drop of moisture can make the chops soggy.

For added crispiness, you can use breadcrumbs and eggs to coat the chops, although I didn't do this
this

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To prepare this recipe, we will take a pan, pour 200 ml of water, add potatoe, bring it to a boil on high flame, then cover it for 15-20 minutes on medium heat.

Coarsely ground green chilies, ginger, and garlic together to add to the meat

On the other hand, take another saucepan and put the mutton meat, add 150 ml of water along with all spices.

Stir to mix well and bring it to a boil, then cover the lid and let the meat cook until the water dries up along with the tenderized meat.

Meanwhile, chop the coriander leaves and green chilies.

Once the water has evaporated, let it cool down for a while, then shred the meat.

Remove the pan from the flame, drain all the potatoes from the water, let them cool down completely, then peel them and grate them. You can mash the potatoes as well.

Potatoes are grated

Take another mixing bowl to add mashed/grated potatoes, shredded meat, coriander leaves, green chilies, red chili flakes, salt, bread crumbs, and lemon juice.

Mix them well with the help of your hands and knead them into a dough. Keep aside.

Divide the potato dough into equal portions.

Now give it to chop shapes around flattened or oval, as desired.

Repeat the same process with all remaining potato balls and place them on the tray.

Heat the ghee/oil in the skillet or frying pan on medium heat, then place the chop in the skillet/frying pan. Fry 3-4 chops in one batch in medium-heated oil/ghee.

Shallow-fry each side and fry for 2-3 minutes on medium flame. Flip them with the spatula and fry the other side till it turns to a light golden color.

Once the chops are fried properly on both sides, transfer them to a paper kitchen towel to remove excess oil.

Now ready to serve hot with paratha sauce, ketchup, chicken, pulao,matar pulao, and raita
Spread and enjoy!

Kaleji Masala Recipe | Kaleji Fry

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kaleji masala recipe with step by step photos

Kaleji Masala || Liver Recipe || How to Make Kaleji Fry Recipe with step-by-step photos

Kaleji Masala is an amazingly delicious recipe made using liver, kidneys, and the heart, cooked along with onion, spices, and yogurt, and then roasted with kaleji gurda mixed masala. There are no words to describe the unique and delicious taste.

This is the best recipe for making the most delicious and tender liver masala. I am using mutton liver and gurda mix. You can use it at your choice. This tasty bhuni kaleji masala is prepared with a few spices.

The main ingredients are our traditional black spice powder, which includes peppercorn and cardamom.m This spice is added to enhance the taste of bhuni kaleji, black cardamom, and ginger, always bringing a special and unique taste to the meal.

Give it a try by using this spice in your dish.
I learned this recipe from my mother, who would make it at special events or on Eid al-Fitr. We love and enjoy it with basmati bagara rice or paratha. This tasty dish can also be served with rumali rotis and chapatis. So let’s begin.

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To prepare the kaleji gurda mix, first wash the kaleji under running water to remove excess blood. Keep aside; take all ingredients, and prepare them all.