Chicken Macaroni Cutlets Recipe

                                                 

Macaroni Cutlets | Chicken Macaroni  Cutlets | How to Make Macaroni Cutlets with step-by-step photos 

Macaroni Cutlets is a very delicious, flavorful, aromatic, and relish recipe. This is even a side dish of pulao, most of us regularly eat Macaroni like with chicken, mince, or in any salad recipe, as well as plain macaroni with other spices, etc. This is regarded as one of the most popular recipes of Pakistani cuisine. No dining table is complete without presenting a delicious and aromatic Macaroni Cutlets recipe.
                    

Here is a new name recipe macaroni kabab or cutlets, it is a combination of boiled macaroni, shredded chicken, mashed potatoes, coriander leaves, and green chilies along with some seasoning, this is unique and amazing in taste, Due to mild spicy can be given to the kids' tiffin boxes as It can be served with puri paratha, bread loaf, burgers buns, and Parathas along with tamarind sauce and ketchup.

By following the Macaroni Cutlets recipe as it is listed will get your perfect taste, so let's begin. 

Recipe Tips:

Always remove frozen cutlets 15 minutes before frying. Boil the potatoes with the skin for about 15 minutes. Cook macaroni for approximately 7-8 minutes. You can vary the macaroni cutlets by adding your favorite vegetables.

If you have tried these Chicken Macaroni Cutlets, 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 prepare this recipe, first of all, we will boil the chicken. First, rinse the chicken pieces under running water.

Take any medium-sized pot, pour water, and put the chicken in it, then add ginger garlic paste, soya sauce, crushed black and white pepper.

White vinegar, salt, and red chili flakes are stirred to mix them, then brought to a boil on high flame. Turning the heat to medium, let it cook till the chicken is tender and the water dries out. Let it cool down completely, then separate from the bones and shred them. Keep aside

Take another pot, pour 1 liter of water along with salt and 1 tbsp oil, bring it to a boil, then add macaroni, cook it for around 7-8 minutes on high flame, then drain them out from the water through a colander, and pass them through cold water. Now keep aside

Take another pot, pour water, and put the potatoes in. Bring it to a boil on high flame first, then reduce the heat to medium. Allow the potatoes to boil for around 15 minutes, then drain them out of the water, let them cool down a bit, and then remove the skin of the potatoes. Now, grate or mash them, set aside, and finely chop the coriander and green chilies. Crush the black peppercorns coarsely.

In a plate, pour 1 glass of water and soak the bread slice in it for a minute, then squeeze it very well, place it on the plate, and keep it aside.

Put potatoes, chicken, and macaroni along with lemon juice in a mixing bowl, then add spices, coriander leaves, and green chilies. 

Add garam masala and the soaked bread slices.

Mix them well until everything is incorporated.

 

Keep mixing the potato mixture for 10 minutes. At this stage, you can adjust the salt or spices, cover the dough, and let it rest for a while

Divide the equal balls of dough, and give them a square shape.

Repeat the same process with all remaining balls, then place all cutlets on the tray.

Coat it with bread crumbs very well.

Repeat the same process with all remaining cutlets. 

Place all cutlets on the tray.

Heat the ghee/oil in the frying pan/skillet, then shallow fry cutlets on medium-low heat.

Flip the cutlets and fry them from both sides until you get a golden, crispy crust.

Now is looking very tempting and mouth-watering cutlets. Shift to the kitchen towel to remove excess oil.

Transfer to the serving plate.

Serve hot cutlets with puri paratha and sauce, ketchup.

                               

Easy Eggless Nankhatai Recipe

Easy Eggless Nankhatai | Nankhatai Cookies || How to make Besan Nankhatai with step-by-step photos and video

Naankhatai is also known as a traditional flaky, buttery cookie. It is a popular cookie in Pakistan that is prepared at a low cost, with an easy and simple recipe. This is the reason easily available at any kind of shop.

History of Nankhatai:

The word Nankhatai is derived from the Persian word Naan, meaning bread, and "Khatai" from an Afghan word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye. Kulcha is a type of bread similar to Naan.                     
                                                                      

                                         

My Latest Besan Nankhatai Video Recipe:

Prepared with?

Nankhatai is usually prepared with all-purpose flour and semolina with butter But

Here I am using gram flour, all-purpose flour, with a little amount of semolina, clarified butter, and icing sugar.

Nankhatai has to be prepared with:

Unsalted or salted butter, but I am using clarified butter. You can make every type of cookie from this clarified butter that I’m gonna share with all. 

Note: You can adjust sugar to taste. Here, I used 1.5 cups according to my taste, but you can use an equal amount of icing sugar in the flour.
                                                        
                                 

                                   

How to make Clarified Butter?

Clarified butter is made to melt the ghee. Here, I will tell you with pictures first, then I will tell you the nankhatai recipe.

Kindly follow the instructions given in the pictures below.

1. In a melamine or glass bowl, add ghee
2. Microwave for 2 minutes, or you can melt it on the flame as well
3. Let it cool till it turns to lukewarm ghee
4. Now keep in the refrigerator for ½ hour
5. After 30 minutes, take it out of another bowl
6. Then whisk it well for 10 minutes or till turns into a creamy texture

If you have tried this Eggless NanKhatai, don’t forget to rate the recipe. You can also follow me on social media.

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Now that clarified butter is ready to use in the recipe, set it aside. 

In a bowl, sift 1 cup of all-purpose flour. 

Sieve 1 cup of gram flour

Sieve 1/4 cup of semolina and add to the flour bowl

Then add baking powder.

Now add green cardamom powder.

Add salt

Now mix everything, and keep it aside.

Now, add icing sugar to the clarified butter.

Mix them well

Now whisk them together very well for 5 minutes.

Put a mixture of clarified butter with the dry ingredients.

Mix them very well with the spatula for 5 minutes.  

Transfer to the broad surface or marble slab.

Start kneading the dough with your palm.

Until incorporated, to form a soft dough, no need to use water at all

Dough is ready

Now transfer to another bowl, keep in the fridge for resting for about 10 minutes.

Meanwhile, line the butter paper, and preheat the oven for 1/2 hour at 230 °C. 

After 10 minutes, divide the dough in half.

Make equal portions of the dough.

Shape into a ball. Sorry that the invoice picture isn't clear. 

Make a smooth ball and place it on a baking tray. Press it lightly in the middle of the ball with your fingertips.

Repeat the same process with all Nankhatai balls.

Sprinkle crushed almonds and pistachios.

Bake nankhatai for 12-15 minutes at 150 °C. Keep the nankhatai tray in the center of the oven.

After 15 minutes, take it out of the oven. 

Now Nankhatai is done, leave it to rest for about 1/2 hour 
Until it settles down on its own. Note, don't touch any cookie instantly after taking it out of the oven because it is so soft that it takes time to set 

Now transfer to the serving tray.
Crispy and tasty nankhatai is ready to serve with coffee and tea.