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

If you have tried this Chicken Macaroni 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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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.  
                               

Kaleji Masala Recipe | Kaleji Fry

                                                                  

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.

Whisk the yogurt

Heat the oil and sauté the onion slices, then put the kaleji into the pot.

Fry them until they change color.

Keep stirring by adding ginger garlic paste and papaya paste.e

Add powder spices and stir to combine well.

Keep on stirring till the water dries up. You can see in the picture below that the water has almost evaporated.

Now add the remaining onion to the kaleji mixture; keep mixing by adding black ground spice powder.

Keep mixing by adding yogurt.

Constantly keep mixing till oil is separated; pour hot and boiled water into the kaleji masala, and further stir well.  

Bring it to a boil, cover the pot, and allow to cook for 30-40 minutes over medium-low heat.

Remove the lid, add salt to taste, mix well, then give it another 5 minutes to simmer.  

Kaleji Masala is ready to serve

Kaleji mixed masala is served with flavored rice, chapatis, paratha, and loaf bread, along with cumin raita. 

Beef Haleem Recipe

Beef Haleem Recipe || Haleem Recipe || How to Make Beef Haleem Recipe with step-by-step photos

Haleem Daleem is a stew composed of meat, lentils, and pounded wheat made into a thick paste. It originated as an Arabic dish and was introduced to the Hyderabad state (India) by the Arab Diaspora during the Nizam of Hyderabad's rule.

The preparation of haleem has become an art form, though haleem is a traditional dish that is usually cooked and consumed during Islamic months, Muharram ul Haram and Ramadan, and on other special occasions too.
                         
                                                                             

This dish gives instant energy and is high in calories. Haleem is mainly a combination of lentils, barley, wheat, and meat with certain spices that are slow-cooked for 4-5 hours, which results in a paste-like consistency, blending the flavors of spices, meat, lentils, barley, and wheat. Some people also add a small amount of rice to it, but I didn’t. Haleem is a sold snack food in bazaars, restaurants, and stalls throughout the year.

I am giving below the list of Haleem dal measurements that I have used to make it, but you can bring readymade mixed Haleem daal from any grocery store; otherwise, you can make it yourself. The total weight of dal is 500 grams, which should be a large quantity of barley, wheat, and chickpeas; the rest are lentils in half quantities. 

Note: In my previous post, I have already shared homemade Daleem masala. You can find the Daleem masala link in the ingredients list below, so let's begin with step-by-step photos...

Recipe tips:

Avoid blending the dal into a smooth paste, as this will compromise the traditional taste of Daleem. Blend it for only 2-3 minutes. 

Do not blend the meat with the dal (lentils). Instead, first mash or shred the meat, and then mix it using a hand masher.

When preparing the korma, do not fry the onions. There is no need for a thick gravy in this recipe. Instead, simply temper the dish with fried onions at the end, as you do when adding them to the dal.

                                                                   

If you have tried this Beef Haleem 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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First, thoroughly wash and soak all the dals in hot water for 4 hours.

Peel and cut onions into thin slices, and ground the fresh ginger-garlic paste. Set aside

Boil the water in the saucepan, take all ingredients, and prepare all veggies.

Whisk the yogurt and keep it aside.

Take a large-capacity pot, put all lentils along with cracked wheat and barley with their own water, bring it to a boil, and remove all scum on top of the surface; cook it over low-medium heat, covered.

Cook them until the lentils are soft.   

In the pressure cooker, heat the ghee and put the beef with bones in the cooker.

Fry them until they change color, and then add ginger-garlic paste, papaya cubes, and homemade haleem masala to the meat.

Stir to combine well with the meat and adjust the spices at this stage to taste. I added more spice powder according to my taste; you can even do it to taste. Now add beaten yogurt and mix well

.

Keep stirring until the oil is separated, then add 100 ml water, bring it to a boil, and cover the lid until the meat is tender.

Daleem korma is ready now. Separate all meat from gravy and discard all bones, then keep aside.

Blend all lentils with the help of a hand blender for 2 minutes, then transfer to the separate pot, add korma gravy, and stir to mix well. Further cook it for a while over medium heat; keep stirring occasionally to prevent the sticking to the base. 

Meanwhile, mash the meat with a hand masher, add to the blended dal, then stir to combine well. Keep mixing by adding mashed meat.

Heat the ghee in the frying pan, then put onion slices; fry the onion till turns golden brown in color.

Put all the fried onions with ghee into the dal, mix them well, and cover with a lid. Let it simmer for around an hour over low heat; keep stirring occasionally.  

Daleem is done; now you can see its consistency in the picture below. Now turn off the flame.

Transfer to the serving dish and garnish with coriander leaves, lemon wedges, and grated ginger, and serve hot with naan and chapatis.

Serving Tips:
Serve hot with naan, tandoori rotis, and bread slices
The more you want to serve at one time, the more microwave or heat it up. Avoid heating up all haleem together before each serving; otherwise, it gets dry and tasteless.