Chicken Nuggets Recipe

Chicken Nuggets || Nuggets Recipe || How to Make Chicken Nuggets with step-by-step photos

Chicken Nuggets are a very yummy and tasty small piece of chicken, typically coated in breadcrumbs or batter and deep-fried. Several are usually eaten with accompaniments as a dish or snack. Chicken Nuggets are usually an all-time favourite snack for one to all, today. 

                                      
                                               

I have tried to make nuggets like KFC Style. I make sure you will be surprised when you also try to make them at home. The similar taste of these nuggets makes them very low-cost cost to KFC Chicken nuggets, so let’s begin.n 

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First, place plastic wrap over the fillet to prevent shredding, and beat all chicken fillets slightly with the hammer.    

Cut into small pieces. Put all the pieces in another mixing bowl.   

Then marinate chicken pieces with spices and mix them well. Keep them in the refrigerator for 20 minutes. 

On the other hand, take out all cornflakes in another large bowl/tray/plate and make crumbles with the help of both hands and palms, then mix bread crumbs and cornflakes. Keep asi.de

In a medium bowl, crack the eggs along with spices, then whisk them well until well combined. 

             

              

In another bowl, combine all dry ingredients and mix them well together.

                   

Now coat marinated chicken pieces with the flour, dip them into the egg mixture, then coat with a good layer of crumbs and cornflakes. Place all chicken pieces on a plate/bowl.

Note: At this stage, you can freeze them in the Ziploc bag. Take them out 5 minutes before frying can be given in tiffin boxes to the kid with tomato ketchup.

                             

Now, place a deep wok/pan on the flame, pour oil and let it heat well on high flame.

        

Turn down the flame and fry chicken nuggets on low to medium flame until golden brown.

                           

Transfer to the kitchen, paper towel to remove excess oil.

                               

Now ready to serve with ketchup and hot tea.

                 

           

Potato Chops Recipe (Aloo Kabab)

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

Aloo Chops are one of the super delicious, mildly spiced, and a bit tangy in taste, which even accomplishes your lunch/dinner requirement, and is even perfect for a snack.

Usually, people add mince is aloo (potato) to make chops, but here 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 and 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 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 me.  

                 

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 chopinon 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 hot serve with paratha sauce, ketchup chicken pulao,matar pulao, and raita
spread and joy!

                               

Veggie Samosa Recipe

Veggie Samosa || Crispy Vegetable Samosa || How to Make Vegetable Samosa with step-by-step photos

 Veggie Samosa is a delicious small triangular fried snack that originally came from India and right after spread all over the world. Samosas are also the most popular Pakistani appetizer/snack; it has a flaky crust and are filled with spiced potatoes, peas, chicken, mince, or eggs.

Wrapped in a thin pastry and fried to perfection, served with mint chutney or ketchup. But here I am using dough to make a samosa instead of a samosa sheet (manda Patti). I prefer to make samosa from the dough as it becomes more delicious than samosa Patti.

It may take you some time, but never compromise with taste

Samosa dough is prepared with all-purpose flour by adding carom seeds, ghee, and salt. The water quantity is just around 50 ml, a bit tight dough, neither too hard nor too soft.

One thing to keep in mind, samosas and namakpare don’t require a puffy crust. These snacks are just flaky and crispy crust that actually comes from the dough texture. Either you knead soft/dough or keep the quantity of ghee less or more. In both cases, you can't get the desirable result of a samosa, so be careful to knead the dough. Let’s begin. 

If you have tried this Veggie Samosa Recipe, 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 a samosa, first we take all the ingredients. 

       

Prepare all veggies besides boiled vegetables, remove the skin of half potatoes and half of them, let the rest be with the skin, then coarsely chop and set aside until required.

Make a flour batter (like)for binding, even water can be used, but flour batter is the best binding agent.

                                           

In a bowl, I add flour along with all the ingredients

                                     

Mix them together for 5 minutes till they turn into a crumbly texture. 
                         

                   

Start kneading the dough by adding just 2-3 tbsp water, gradually add water till the dough is formed and tight.

                         

I have explained in the above description how they should be made for samosa, cover the dough with a plastic wrap, cling wrap, nd leave it to rest for around 30 minutes.

                               

Heat the oil in a wok, add spices, and let it crackle for 30 seconds on medium flame.

                                       

Then add boiled veggies, potatoes, and peas. Fry them with oil for 3-4 minutes on medium flame.

           

Add chopped onion to the veggies.

Further, stir to mix well for 5 minutes on a medium flame.       

                 

     

Keep stirring by adding all remaining spices, give it a good stir to combine well for 2-3 minutes. 

                     

Coarsely mash the veggie mixture with a hand masher.                

Now the veggie mixture is ready.

Transfer to the plate and keep aside.

                                 

Take the dough out of the bowl and punch it for 1-2 minutes. Roll the dough on a rolling board/slab like a thick rope. 

                       

Divide the dough rope into equal portions, around 2 inches wide.

                        

Take one portion at a time and give it a ball shape.
                                                       

Press it, then roll about 2-3 inches into a round shape.           

  

Cut in half. Now work with a half circle at a time.

                     

Apply the flour batter around the edges using a brush or fingertips. Now fold it in half as shown.

    

                               

You can see the cone shape is ready, the two or three spoonfuls of stuffing in it don’t overstuff

            

Apply the water to the inside edges of the cone and press it to seal it properly. 

Repeat the same shaping process for the rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out...

Shape 2:

If you are not fully sure that you will be able to make the acute shape of a samosa, then here I have shared the method for your ease

You can make the samosa to give another shape, too, like potli samosa, probably heard the name before

Just roll the dough in the same manner and place the stuffing in the center of a rolled ball

Gather all edges from all sides, and give it a little curve in the right direction, as shown in the picture below. The potli samosa is ready to make        

                                     

Once you are almost done shaping the heated oil on a medium flame for deep frying the samosa, the temperature of the oil should be just hot.

Not as hot as frying pakora oil. If the oil is too hot, you will not get a flaky crust. Try checking by adding a small dough ball; it should stay in the bottom for a few seconds and then come on top steadily. If it comes on top quickly, that means the oil is too hot.

             

Slide 2 to 3 samosas at a time carefully into the hot oil. Now lower the heat and continue frying, turning occasionally for an even brown.

                                                         

You can see they start to get brown until evenly nice golden brown color from both sides, drain out the samosas from the oil. 

         

                         

Transfer the kitchen towel to remove excess oil, and repeat the same process with the rest of the samosas. 

      

Veggie samosas are ready to be enjoyed with green chutney and ketchup.